Roast tomatoes, fennel and chickpeas with preserved lemons and honey

1 HOUR 10 MINUTES | SERVES 6 | EASY | V LC GF

It might seem a hassle to roast the fennel and tomatoes separately, but it does make things easier when you come to assemble this, as each element stays intact and keeps its shape.

TOMATOES

plum tomatoes 10 large

olive oil 3 tbsp

balsamic vinegar 1 tbsp

harissa 1 1/2 tbsp

caster sugar 2 tsp

FENNEL

fennel bulbs 2 large

lemon 1/2, juiced

garlic 2 cloves, crushed

fennel seeds 1/2 tsp, coarsely crushed with a pestle and mortar

dried chilli flakes a generous pinch

extra-virgin olive oil 2 1/2 tbsp

chickpeas 400g tin, drained and rinsed

DRESSING

preserved lemons 2 small, plus 2 tsp liquid from the jar

white wine vinegar 2 tbsp

runny honey 1 1/2 tbsp

extra-virgin olive oil 5 tbsp

coriander chopped to make 4 tbsp

• Heat the oven to 190C/fan 170C/gas 5. Halve the tomatoes lengthways and lay in a single layer in a roasting tin or ovenproof dish. Mix the regular olive oil, balsamic vinegar and harissa, and pour 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 and reserve any tender fronds, and cut each piece of fennel into 2.5cm-thick wedges, keeping them intact at the base. Toss with the lemon juice in a bowl (it stops them discolouring). Add the garlic, fennel seeds, chilli and extra-virgin olive oil, then season and turn everything over with your hands. Spread out the fennel in a second roasting tin and cover tightly with foil.

• Put both trays in the oven. Roast the fennel for 25-30 minutes or until tender (the undersides should be pale golden), then remove the foil and roast for another 5-10 minutes or until soft, golden and slightly charred. Roast the tomatoes for 35-40 minutes or until caramelised in patches and slightly shrunken. Stir the chickpeas into the fennel and taste for seasoning. Leave both to cool to room temperature.

• Now make the dressing. Discard the flesh from the preserved lemons and dice the rind. Whisk the vinegar with the preserved lemon juice, honey and extra-virgin olive oil, season, and add the lemon rind and coriander.

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

PER SERVING 301 KCALS | FAT 21G SATURATES 2.9G | CARBS 20.1G | SUGARS 10G FIBRE 6.3G | PROTEIN 4.9G | SALT 0.2G