关于 once a week for the past I don't know how many years, I've sectioned a fennel bulb into eighths, washed a handful of cherry tomatoes, put them in a baking dish with a good glug of olive oil (more is better here) and some salt and then stuck it in a 200C/400F oven until the vegetables are tender as can be and the tomatoes have browned and slumped, about 30 minutes, though I confess I've never really timed it. I also let the dish cool in the hot oven, which helps the caramelization at the end and then I basically eat the entire thing, unless my husband is around in which case I share. I 爱 这个 dish so much that I nearly lick the baking dish. It's easy, it can be made all year long, since even the yuckiest cherry tomatoes 来 alive with 这个 treatment, and it tastes ambrosial. If I happen to be lucky enough to have some nice sourdough bread around, I pair the vegetables with that for an easy little 我al and life feels good.
我喜欢这样一种礼节性的蔬菜菜，它一遍又一遍地在我的生活中不断出现，永远不会变老，我不会'甚至不必考虑我做饭的时间。就像烤西兰花，炖豌豆，西葫芦一样，这些都是我烹饪生活中的明星。这些都是一夜又一夜充实在我们餐桌上的东西，我想我的孩子们回想起童年的食物时会怀念或不记得。但是，尽管我非常喜欢这些菜肴以及它们给我带来的风味和制备上的舒适感，但它们不一定是陪伴他们的东西。他们很谦虚 定期 dishes, not show-stopping or even really conversation-worthy. When you're having people over or if you need to bring a dish to a potluck, I think you kind of need to up 您的 game a little. Not a ton, but enough to make a bit of an impression.
当然，我的烹饪英雄 戴安娜·亨利（Diana Henry） has a recipe for precisely 这个 kind of elevated salad that used roasted fennel and tomatoes as the base, but pumps it up with all kinds of crazy flavorings, like harissa and preserved lemon and balsamic vinegar. It 来s from her book 如何吃桃子 而且相当震惊。鹰嘴豆的加入使它成为一种稍微丰富一些的沙拉，而新鲜的香草使它变得更漂亮-您可以在自助餐桌上一and，暗中自鸣得意。并且也相当沉迷地消费。这才是重点。我喜欢它的一件事：调味是如此新鲜和新鲜，但实际上这种沙拉基本上是四季无味的，因此您可以在春季（人们对芦笋和大黄着迷的时候）食用它，而在冬季，当它很大时可以食用烤和炖是盛行的，在两种情况下， 作品。挺整洁的。
幸运的是，我发现了一种类似的特殊版本的西兰花烤菜，您需要知道（例如，我的父亲从字面上说这是我吃过的最好的西兰花，这是他吃过的最好的西兰花） ， 但是我'下次必须保存。自2007年以来，我在这个博客上倍受喜爱和信赖的文档摄影机就在几周前死亡。例如，就在拍摄这些照片的中间，这就是为什么我不'没有最后一道菜的照片（在这里's one from 戴安娜, though). I thought it just needed a little repair work, but the camera shop guy told 我 it wasn't worth it - the repair would cost far more to do than the camera is worth. I was unexpectedly gutted, I have to admit. I 爱d that camera. I salvaged the lens and put it on my husband's camera, which is only a few years newer than mine was, but requires a whole new education. So bear with 我 while I figure that out.
1. Preheat the oven to 190°C (375 F). Halve the tomatoes lengthwise and lay in a single layer in a roasting pan or ovenproof dish. Leave whole if using cherry tomatoes. Mix the olive oil, balsamic vinegar and harissa and pour 这个 over the tomatoes, tossing to coat well, then turn the tomatoes cut sides up. Sprinkle 用糖和季节。
2. Quarter the fennel bulbs, cut off the stalks and remove any coarse outer leaves. Pull off any tender fronds (reserve these) and cut each piece of fennel into 2.5cm thick wedges, keeping them intact at the base Add the lemon juice, garlic, fennel seeds, chile and olive oil, then season and turn everything over with 您的 hands. Spread out the fennel in a second roasting tin and cover tightly with foil.
3. Put both trays in the oven. Roast the fennel for 25-30 minutes, until tender (the undersides should be pale gold), then remove the foil and roast for another 5-10 minutes, or until soft, golden and slightly charred. Roast the tomatoes for 35-40 minutes, or until caramelized in patches and slightly shrunken. Stir the chickpeas into the fennel and taste for seasoning. Leave both to cool to room temperature.
4.现在做敷料。丢弃腌制过的柠檬中的果肉，然后将果皮切成丁。 Whisk the preserved lemon juice with the wine vinegar, honey and olive oil, season and add the lemon rind and parsley. Taste for seasoning and sweet-sour balance.
5. Arrange the fennel, chickpeas and tomatoes on a platter, adding the juices from the roasting tins; there might be quite a bit from the tomatoes. Scatter any fennel fronds you reserved over the top. Spoon on the dressing. (Leftover dressing can be used on other salads or to zhuzz up mayo for chicken or tuna salad.)