Heat your oven to 200°C/Fan 180°C/Gas 6. Trim the fennel bulbs and slice into 8 wedges each. Slice the tomatoes into wedges. Add both to a roasting tin. Toss with 1 tbsp oil and a good pinch of salt and pepper. Slide into the oven to roast for 20 mins, till the tomatoes are tender and the fennel is golden.

Tip the quinoa into a pan and cover with 300ml boiling water. Add a pinch of salt and return to the boil. Cover and reduce to a simmer for 10-12 mins, till the grains are al dente. Drain if necessary, then tip into a bowl and allow to cool slightly.

Peel and grate the garlic into a bowl. Grate in the lime zest and squeeze in the juice. Halve the chilli, flicking out the seeds and pith for less heat, and finely chop. Stir into the dressing along with 2 tbsp oil and a little salt and pepper. Pick the tarragon leaves and roughly chop.

When the fennel and tomatoes are cooked, toss through the quinoa along with the lamb’s lettuce, tarragon and the lime, garlic and chilli dressing. Pile onto a platter and serve.