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.