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Dietary key
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V
Vegetarian
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V*
Vegetarian Option
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Ve
Vegan
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Ve*
Vegan Option
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G
Gluten-Free
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G*
Gluten-Free Option
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D
Dairy-Free
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D*
Dairy-Free Option
Roast Fennel, Tomatoes + Chickpeas with a Herby, Black Olive Vinaigrette
Ingredients
550g mixed tomatoes, large ones cut in half and small ones left whole
1 jar of Queen Chickpeas, drained
7 garlic cloves, peeled
2-3 fennel bulbs (400g), trimmed, hard stems discarded, bulbs cut in half
30ml balsamic vinegar, ideally a Spanish pedro ximénez-based one – I used Sotaroni 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 herb dressing30g basil leaves
20g flat-leaf parsley leaves
75ml olive oil
15ml fresh lemon juice (ie, from 1 lemon)
30g pitted black olives, finely chopped
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Directions
For the directions, see the original post here. (you’ll need to scroll down the page before you reach this recipe!)
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