Tomato, Fennel & Caper Salad
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Total: 30 mins
This salad features a fantastic mix of fresh, sweet, sour and savoury flavours, made with caramelised roasted fennel, juicy cherry tomatoes, nutty chickpeas and tender watercress, all folded with a zingy lemon, garlic and caper dressing.
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349 kcal
(per portion)
Ingredients you'll need
  • 1 fennel
  • 1 lemon
  • 1 tbsp capers
  • 1 garlic clove
  • A handful of oregano
  • 400g tin of chickpeas
  • 250g cherry tomatoes
  • 50g watercress
From your kitchen
  • 2 tbsp olive oil
  • Sea salt
  • Freshly ground pepper
You'll need
  • Baking tray
Step by step this way
  • 1.

    Preheat your oven to 200°C/Fan 180°C/Gas 6. Trim the base and woody tips off the fennel. Halve the fennel and slice into 1cm-thick pieces. Spread out on a baking tray, drizzle with 1 tbsp olive oil, season with a pinch of salt and pepper and toss to coat. Slide the fennel into the oven and roast for 25 mins, till tender and caramelised.

  • 2.

    Meanwhile, grate the lemon zest into a bowl and squeeze in the juice. Rinse 1 tbsp capers under a cold tap and add them to the bowl. Peel and grate in the garlic. Pour in 1 tbsp olive oil and add a pinch of salt and pepper. Roughly chop most of the oregano leaves. Add the chopped oregano to the bowl. Stir to make a dressing and set aside.

  • 3.

    Drain and rinse the chickpeas with cold water. Shake dry and tip into a large bowl. Halve the cherry tomatoes and add them to the chickpeas.

  • 4.

    When the fennel is cooked, add it to the bowl with the tomatoes and chickpeas. Pour over the dressing. Add the watercress and fold together.

  • 5.

    Divide the salad between a couple of plates and serve topped with the remaining oregano leaves.

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