ROAST TOMATOES, FENNEL & CHICKPEAS

Serves:

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 Generous pinch of 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

Preheat the oven to 375°F (190°C).

Halve the tomatoes lengthwise and lay in a single layer in a roasting pan or ovenproof dish. Mix the regular olive oil, balsamic vinegar, and harissa and pour this over the tomatoes, tossing to coat well, then turn the tomatoes cut-side up. Sprinkle with the sugar and season.

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 them intact at the base. Toss in a bowl with the lemon juice (it stops them from discolouring). Add the 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.

Put both pans in the oven. Roast the fennel for 25 to 30 minutes, until tender (the 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 the tomatoes for 35 to 40 minutes, or until caramelized in patches and slightly shrunk. Stir the chickpeas into the fennel and taste for seasoning. Let both cool to room temperature.

Now make the dressing. Discard the flesh from the preserved lemons and cut the rind into dice. Whisk the wine vinegar with the preserved lemon juice, honey, and extra virgin olive oil, season, and add the lemon rind and cilantro. Taste for seasoning and sweet-sour balance.

Arrange the fennel, chickpeas, and tomatoes on a platter, adding all the juices from the roasting pans; there might be quite a lot from the tomatoes. Scatter any fennel fronds you reserved over the top. Spoon on the dressing, or serve it on the side.