Preheat your oven to 200°C/Fan 180°C/Gas 6. Trim the fennel, reserving any feathery fronds. Cut the bulb into 4 thick slices lengthways. Lay the slices on a baking tray lined with baking paper. Drizzle with 1 tbsp olive oil and dust with salt and pepper.

Drain and rinse the chickpeas. Tip them into a medium bowl. Pour in ½ tbsp olive oil. Add 1 tbsp each fennel seeds and ground coriander, add a pinch of salt and pepper and toss. Tip the chickpeas onto the tray with the sliced fennel. Slide the tray into the oven for 30 mins.

Meanwhile, zest and juice the lemon into a large bowl. Pour in 1 tbsp olive oil and a pinch of salt and pepper. Whisk into a dressing.

Peel the cucumber (the peel can be bitter) and halve it lengthways. Cut into 1cm diagonal slices. Add to the dressing bowl. Trim the radishes, reserving the leaves. Slice the radishes into thin rounds. Roughly chop the radish leaves. Add both to the bowl but do not mix. Finely chop the parsley stalks and roughly chop the leaves. Place on top of the veg in the bowl.

After 30 mins, check the chickpeas and fennel. The fennel should be soft and the chickpeas crisp. Remove from the oven and leave to cool for 5 mins.

Lift the fennel from the tray onto a plate. Tip the chickpeas into the bowl with the cucumber and radishes. Mix together gently. Taste and add more salt and pepper if you think it needs it.

Divide the salad between 2 plates. Top with the slices of roasted fennel and serve.