Saffron fennel tomato salad

June’s edition of my favorite magazine (Delicious) is a great source of inspiration for this month. Thanks to Vikram I have two cute little boxes filled with Indian saffron, the real stuff. For 2p put 400 grams of cherry tomatoes on baking paper. Add 2 chopped garlic cloves. Sprinkle some olive oil, a pinch of saffron,pepper, salt and 3 table spoons of red wine vinegar. Bake them at 200° for 15 mins until they start bursting. Slice a medium sized fennel thinly with a mandoline. Mix with the tomatoes and the liquid. Serve as side dish with some grilled chicken fillets.


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