Recipe courtesy of Psychologies Magazine and taken from Imad’s Syrian Kitchen by Imad Alarnab.
Pimp up your salad with Middle Eastern flavours. The better the tomatoes, the better this will taste, so splash out and get the good ones!
Serves: 2 as a main or 4 as a side
1 fennel bulb
2 tbsp olive oil
1 tsp za’atar
Salt, to taste
300g assorted heritage tomatoes, cut into chunks
2 tbsp good-quality extra-virgin olive oil
Grated zest and juice of 1/2 lemon
2 tbsp dukkah
150g soft goats’ cheese
Small handful of fresh tarragon leaves
- Preheat the oven to 200oC / 180oF / Gas Mark 6. Cut the fennel bulb into 6-8 wedges, depending on how large your fennel is. Toss in the olive oil, za’atar and salt to taste, place on an oven tray, and roast for 25-30 minutes until soft, slightly crisp and golden. Set aside to cool slightly.
- Toss the tomatoes in a little salt and the extra-virgin olive oil, lemon zest and juice, and dukkah. Roughly crumble the cheese and place on a large serving plate, followed by the roasted fennel and then the tomatoes. Finish with the tarragon leaves.