Roast Tomato Salad with Chickpeas

The combination of sweet roasted tomato with the preserved lemon dressing, chickpeas and charred sweetcorn makes this a really delicious salad!

Serves about 8 people

15 ripe tomatoes, cut in half vertically
3 tblsp olive oil
1 tblsp balsamic vinegar
1.5 tblsp harissa (optional)
1 tsp caster sugar
sea salt and cracked black pepper

2 tins chickpeas, drained
8 sticks of celery / 1 large head
juice 1/2 lemon
2 garlic cloves, minced
1/2 teaspoon fennel seeds with a pestle and mortar
generous pinch of chilli flakes (optional)
2.5 tblsp olive oil

3 corn on the cob, leaves stripped.

Dressing
2 small preserved, plus 2 tsp juice from the jar
2 tblsp apple cider vinegar
1.5 tablsp runny honey
5 tblsp extra virgin olive oil
4 chopped tblsp chopped coriander

Herbs and salad leaves to scatter over at the end.

Heat the oven to 190°C. Halve the tomatoes lengthways and lay in a single layer in a baking tin. Mix the oil, balsamic vinegar and harissa together and pour over the tomatoes. Turn them over in the oil a few times to help them absorb all the goodness. Sprinkle with the caster sugar, salt and pepper. Place in the oven for 40 minutes or until caramelised in patches. At the same time, toss the celery in lemon juice, garlic cloves, olive oil, fennel seeds and chilli flakes. Place the celery into a baking tray and cover tighly with foil. Place in the oven for 20 – 25 minutes or until soft and cooked through. Meanwhile, char your sweetcorn cobs by placing them on a griddle on high heat and turning from time to time for an even char. Cut the kernels off with a sharp knife and set aside.

Once the tomatoes and celery is cooked, allow to cool to room temperature. Spread on a platter and then scatter over the chickpeas and sweetcorn, followed by a generous amount of dressing and a scattering of salad leaves and herbs (dill, dhania, parsley).