Laura Jackson’s Roast Tomatoes with chickpeas and green sauce

Prep Time – 10 minutes

Cook Time – 30 minutes

Serves 4

Ingredients:

• 600g Mixed tomatoes; big heritage and small sweet ones. (I get greengrocers ones like bulls heart and tiger striped types to make it interesting)
• 1 x jar of chickpeas – drained
• 1 large fennel bulb – finely chopped
• Olive oil
• 8 large garlic cloves – peeled
• Fennel seeds (save some for scattering after)
• Salt & pepper

Green dressing

• Handful of mixed herbs – finely chopped
• Lemon juice
• Extra Virgin Olive Oil
• Pitted black olives – finely chopped
• Salt & pepper
• Chilli flakes (I used smoked chilli flakes)Aioli
• 3 tbsp mayonnaise
• 1 garlic clove, finely grated or minced
• salt and black pepperI usually serve this with roast chicken and homemade aioli / mayo –Method:
• Heat oven to 220° fan
• Put tomatoes chickpeas, fennels, garlic, Olive Oil and fennel seeds in a large roasting dish
• Season, give a little mix. Roast for 30 mins so some of the chickpeas and the toms are a little charred on top
• Make the dressing, by mixing everything together. Season well.
• Make the aioli by adding the garlic and seasoning to the mayonnaise.
• Serve the chickpea and tomato dish with the green sauce, chilli flakes, a few fennel seeds and the aioli on the side.