For the fennel

• 2 bulbs fennel, quartered reserve fronds for garnish
• juice of ½ a lemon
• 1tspn crushed garlic
• ½ tspn crushed fennel seeds
• 2 tbsp vegetable oil
  
  

For the tomatoes

• 4 tomatoes, halved
• 1 tspn dried chipotle chilli flakes
• sea salt and cracked black pepper
• drizzle of balsamic glaze
• 4-5 tbsp vegetable oil

Lemon dressing

• 2 preserved lemon, skin only, finely diced
• juice from the other ½ a lemon
• 2 tbsp apple cider vinegar
• 1 tbsp honey
• 5 tbsp extra virgin olive oil
• 2 sprigs parsley or coriander (chopped)