By boldbeanco.com

Roast Fennel, Tomatoes + Chickpeas with a Herby, Black Olive Vinaigrette

Ingredients

3 servings

550gmixed tomatoes

large ones cut in half and small ones left whole

1jar of Chickpeas

Queen, drained

7garlic cloves

peeled

400gfennel bulbs

trimmed, hard stems discarded, bulbs cut in half

30mlbalsamic vinegar

ideally a Spanish pedro ximénez-based one - I used Sotaroni from Brindisa

60mlolive oil

1 ½ tspmaple syrup

Fine sea salt

black pepper

1 ¼ tspfennel seeds

toasted and lightly ground

1 tspchilli flakes

30gbasil leaves

20gflat-leaf parsley leaves

75mlolive oil

15mlfresh lemon juice

ie, from 1 lemon

30gpitted black olives

finely chopped

Instructions