Bold Bean Co

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 dressing

• 30g basil leaves

• 20g flat-leaf parsley leaves

• 75ml olive oil

• 15ml fresh lemon juice (ie, from 1 lemon)

• 30g pitted black olives, finely chopped