Roasted fennel, preserved lemon and sardine salad

Preheat the oven to 180°C/gas mark 4

Place the fennel slices (fronds and all), garlic, preserved lemons and half of the rapeseed oil on a small baking tray and season well. Roast for 20 minutes, until the fennel is just beginning to soften and char at the edges. Remove from the oven and allow to cool slightly

Meanwhile, make the croutons so they aren’t too hot when they hit the salad leaves. Heat the remaining rapeseed oil in a medium frying pan and when hot, add the torn bread. Throw over a little salt when they are in the pan and fry until they all have a crunch. Keep tossing the pan so they are evenly coloured all over

Make the dressing by pouring the oil and vinegar into a bowl. Add the honey and lightly whisk. Season to taste

Place the roasted fennel, olives and salad leaves in a bowl and pour over the dressing. Toss together and add the sardines and croutons, working with a light touch so as not to damage the sardines. Serve immediately