Roast Fennel and Tomatoes with chickpeas
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servings-
total timeIngredients
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.
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