ROAST TOMATOES, FENNEL & CHICKPEAS WITH PRESERVED LEMONS & HONEY

Serves 6 for the tomatoes

10 large plum tomatoes

3 tbsp regular olive oil

1 tbsp balsamic vinegar

1½ tbsp harissa

2 tsp caster sugar sea salt flakes and freshly ground black pepper

• Preheat the oven to 190°C/375°f/gas mark 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 this over the tomatoes, tossing to coat well, then turn the tomatoes cut sides up. Sprinkle with the sugar and season.

for the fennel

2 large fennel bulbs juice of ½ lemon 2 garlic cloves, crushed

½ tsp fennel seeds, coarsely crushed in a mortar generous pinch of chilli flakes

2½ tbsp extra virgin olive oil

400g can of chickpeas, drained and rinsed

• 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 2.5cm- (1in-) thick wedges, keeping them intact at the base. Toss in a bowl with the lemon juice (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, until tender (the undersides should be pale gold), 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 caramelized in patches and slightly shrunken. Stir the chickpeas into the fennel and taste for seasoning. Leave both to cool to room temperature.

for the dressing

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

2 tbsp white wine vinegar

1½ tbsp runny honey

5 tbsp extra virgin olive oil

4 tbsp chopped coriander

• 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 coriander. Taste for seasoning and sweet-sour balance.

• 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 fennel fronds you reserved over the top. Spoon on the dressing, or serve it on the side.