Roasted Fennel, Leek & Chickpea Salad

This easy roasted fennel, leek and chickpea dish is so flavourful and packed with freshest vegetables, herbs, crunchy nuts and chickpeas, finished with a tasty balsamic dressing.
It can be enjoyed as a simple salad (hot or cold) on it's own or it can be served as a great side dish to fish or chicken.

Serves 4 - (as a side dish)

Ingredients:
2 x Fennel
1 x Leek
1 x Tin chickpeas (drained)
2 tbsp Extra Virgin Olive oil
1/2 tsp Salt
1/2 tsp black pepper
1 x 40g Parsley (chopped, stems removed)
1 x 40g Mint (chopped)
8 x Sun-dried tomatoes (chopped)
80g Almond slices

For the dressing:
2 tsp Wholegrain mustard
2 tbsp Balsalmic vinegar
2 tbsp Extra virgin Olive Oil


Instructions:

1. Pre-heat oven to 180 Celsius (fan oven). Finely slice the fennel and leeks then place in an oven proof dish and drizzle with Olive oil, salt and black pepper. Roast in the oven and roast for 30 minutes (give it a stir half way through cooking).
2. Whilst this is cooking, toast the almonds in a dry frying pan (this doesn't take long and can easily burn), then when slightly darker in colour remove from heat and allow to cool. Once cooled, chop them up slightly.
3. Take all the ingredients for the dressing and whisk together in a bowl or jug.
4. Once fennel/leek have cooked, add to a large bowl and combine other ingredients: chickpeas, sun-dried tomatoes, parsley, mint and almonds. drizzle over the dressing and gently combine.
5. Serve on it's own or as a side dish.