Fennel and Rocket salad

Preheat the oven to 140∘

In a small oven dish, pour an amount of olive oil to coat the bottom of the dish. Peel and crush the garlic clove. Add it to the dish, swirl around so that the oil obtains a flavour of the garlic. Cut the grape tomatoes in half, and place in the dish cut side up. Sprinkle over salt, swirl around so every tomato is loose and evenly coated. Roast in this slow oven for 35 minutes, so that the flavours intensify. Take out of the oven, leave to cool. Take the garlic out and discard.

Slice the fennel and onion as finely as you possibly can. Chop the fennel so that it is in small pieces; soak both fennel and onion in water (to soften the onion's flavour, and to wash out any hidden grit that may be in the fennel).

Cut the pith away from the citrus fruit (blood orange or grapefruit depending on season), and segment the flesh. Put aside.

Place the rocket in a large, attractive salad bowl. Drain and pat dry the fennel and onion, and toss into the rocket, using your hands. Peel the pomegranate seeds and toss into the salad. Add the roasted tomatoes and their juices to the salad. Crumble the goat's fetta onto the top of the salad.

Combine all the ingredients of the dressing in a glass jar, and shake well until they emulsify. Pour gently over the salad.