Preheat the oven to 190°C/ fan 170°C / gas mark 5.
Place the ingredients for fennel in a bowl, and stir gently to coat.Place in a roasting tray, cover with foil and roast for 30 minutes, uncover and return to oven for a further 15 minutes. Do check its soft.
Place the tomatoes in a second roasting tray and roast for 30-45 minutes.
Make the dressing, add all the ingredients to a mini blender and blitz briefly. Taste, it should have a good balance of sweet and sour adjust to your liking.
Arrange the fennel and tomatoes on a platter, add any remaining juices from the tomatoes to the dressing, pour over the dressing. Leave to stand for 30 minutes. Serve whist it’s still warm garnished with fennel fronds.
This is great served on top of a bed of rice, couscous, a tin of drained chick peas or white beans.
GBP
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https://www.donaldrussell.com/roasted-fennel-and-tomato-salad-with-lemon.html31592Roasted Fennel & Tomato Salad with Lemonhttps://www.donaldrussell.com/media/catalog/product/f/e/fennel-and-tomato-salad.jpg00GBPInStock/Guides/Recipes/Healthy recipes/Guides/Recipes/Summer roast recipes<p>With a punchy, fresh salad of roasted fennel, tomatoes and lemon on a bed of couscous</p>GBP00https://www.donaldrussell.com/media/catalog/product/f/e/fennel-and-tomato-salad_1.jpgRS006Arecipe-£0.00 per kgNoNew recipes, Quick & easy
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