• Serves:  4
• Preparation Time:   45 minutes
• Cooking Time:  30 minutes

INGREDIENTS

600g baby exotic tomatoes

1 tbsp olive oil

1 tsp balsamic vinegar

¼ tsp salt

½ tsp brown sugar

2 baby fennel bulbs

4 radishes

Dressing:

50g hazelnuts, no skins

1 Tbsp olive oil

½ onion, finely chopped

2 garlic cloves, finely chopped

½ tsp fresh thyme leaves

Juice of 1 orange

1 Tbsp balsamic vinegar

Zest of 1 orange

Salt

5g rocket leaves

Fennel fronds

Micro herbs

METHOD

Preheat the oven to 180C.

Slice half of the tomatoes in half and put them in a bowl with the olive oil, balsamic vinegar, salt and brown sugar. Toss well, then tip onto a lined baking tray. Roast them in the oven for 30 minutes, until soft and caramelised.

Slice the remaining tomatoes in half or quarters depending on their size and put aside.

Cut the fennel bulb in half lengthways, so each bulb is still connected at the base. Thinly slice the fennel on a mandolin and put it straight into ice water.

Thinly slice the radishes on a mandolin and also put them into ice water.

Dressing:

Roast the hazelnut in the oven until golden. Roughly chop them.

Put the olive oil into a pan over a medium-low heat. Add the onion, garlic and thyme. Sauté slowly for 10 minutes until soft, ensure it does not catch.

Once cooked, add the orange juice and balsamic vinegar. Allow to simmer until almost fully reduced.

Add the chopped hazelnuts and orange zest. Stir well and season to taste with salt. Put aside to cool.

To plate:

Lay out four plates, and arrange the fresh and roasted tomatoes in a half crescent moon shape on each. Nestle the shaved fennel and radish between the tomato.

Add small dollops of the orange and hazelnut dressing around the elements.

Garnish with small rocket leaves, fennel front, and micro herbs.