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.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s