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Salad of roast tomatoes and fennel with preserved lemon
This is Moroccan-inspired and very good with roast lamb or spicy barbecued mackerel. If you want to have it on its own, yogurt or labneh are good alongside and, of course, flatbread or couscous. It might seem like a hassle to roast the fennel and tomatoes separately but it does make things easier when you assemble the salad. Each element stays intact.
You can use coriander or mint instead of parsley in the dressing, and extend the salad by adding fresh leaves (rocket, watercress or baby spinach). Just note that if you add leaves you’ll need to make more dressing.