Roast Fennel and Tomatoes with chickpeas

Ingredients

550g mixed tomatoes, large ones cut in half, small ones left whole 1 × 400g tin

chickpeas, drained (save the liquid for the recipe opposite)

7 garlic cloves, peeled

2-3 fennel bulbs (400g), trimmed, bulbs cut in half 30ml balsamic vinegar, ideally a Spanish pedro ximénez-based one

- Lused Sotaroni vinegar from Brindisa

60ml olive oil

1½ tsp maple syrup

Fine sea salt and black pepper

1¼ tsp fennel seeds, toasted and lightly ground

1 tsp chilli flakes

For the dressing 30g basil leaves

20g flat-leaf parsley leaves

75ml olive oil

15ml lemon juice (ie, from 1 lemon)

30g pitted black olives, finely chopped

Directions

Heat the oven to 240C (220C fan)/ gas 9. Put the tomatoes, chickpeas, garlic and fennel in a large roasting tray, drizzle over the vinegar, oil and maple syrup, then season with a teaspoon and a quarter of salt and a good grind of black pepper. Mix gently to coat, then arrange thetomatoes and fennel cut side up in the tray. Roast for 30 minutes, until soft and nicely charred in places.

Just before serving, make the dressing. Finely chop the herbs and put them in a medium bowl with the oil, lemon juice, olives, an eighth of a teaspoon of salt and plenty of black pepper. In a small bowl, mix the fennel seeds and chilli flakes, then stir half of them into the dressing. Spoon half the dressing over the cooked vegetables, sprinkle the rest of the fennel and chilli mixture on top, then serve with the remaining dressing on the side.