ROAST TOMATOES, FENNEL & CHICKPEAS
Serves: 6
For the tomatoes:
10 large plum tomatoes 3 tbsp (45 mL) regular olive oil 1 tbsp (15 mL) balsamic vinegar 1 1/2 tbsp (22 mL) harissa 2 tsp (10 mL) superfine sugar Sea salt flakes and freshly ground black pepper
For the fennel:
2 large fennel bulbs Juice of 1/2 lemon 2 garlic cloves, crushed 1/2 tsp (2.5 mL) fennel seeds, coarsely crushed in a mortar Crushed red pepper 2 1/2 tbsp (40 mL) extra virgin olive oil 15 oz (426 mL) can of chickpeas, drained and rinsed
For the dressing:
2 small preserved lemons, plus 2 tsp (10 mL) juice from the jar 2 tbsp (30 mL) white wine vinegar 1 1/2 tbsp (22 mL) liquid honey 1/3 cup (80 mL) extra virgin olive oil 1/4 cup (60 mL) chopped cilantro
1. Preheat the oven to 375°F (190°C).
2. Halve tomatoes lengthwise and lay in a single layer in a roasting pan or ovenproof dish. Mix olive oil, vinegar and harissa and pour over tomatoes, tossing to coat well, then turn tomatoes cut-side up. Sprinkle with the sugar and season.
3. Quarter the fennel bulbs, cut off the stalks, and remove any coarse outer leaves. Pull off any tender fronds (reserve these) and cut each piece of fennel into 1-inch (2.5-cm) thick wedges, keeping intact at the base. Toss in a bowl with the lemon juice. Add garlic, fennel seeds, chili and extra virgin olive oil, then season and turn everything over with your hands. Spread out the fennel in a second roasting pan and cover tightly with foil.
4. Put both pans in the oven. Roast the fennel for 25 to 30 minutes, until tender (undersides should be pale gold), then remove the foil and roast for another 5 to 10 minutes, or until soft, golden and slightly charred. Roast tomatoes for 35 to 40 minutes, or until caramelized in patches and slightly shrunk. Stir chickpeas into fennel and taste for seasoning. Let both cool to room temperature.
5. For dressing: Discard flesh from preserved lemons and cut the rind into dice. Whisk wine vinegar with preserved lemon juice, honey, and extra virgin olive oil, season, and add lemon rind and cilantro. Taste for seasoning and sweet-sour balance.
6. Arrange fennel, chickpeas, and tomatoes on a platter, adding juices from the roasting pans. Scatter any fennel fronds you reserved over the top. Spoon on the dressing, or serve it on the side.