Warm Fennel and Tomato Salad with Bulgur

Steps

1. Preheat the oven to 200°C (top/bottom heat).
2. Remove any fennel fronds if present. Halve the fennel lengthwise, cut out the core in a wedge shape, then slice each half lengthwise. Rinse in a colander and drain well.
3. Peel the garlic clove and crush it with the flat side of a large knife. Place it with the fennel in an ovenproof dish.
4. Add 2 tbsp olive oil, the lemon juice, and dried thyme to the fennel, mixing well. Season with salt, pepper, and piment d'Espelette. Cover the dish with foil.
5. Wash and halve the cherry tomatoes, then place them in a second ovenproof dish.
6. Mix the harissa with honey, white balsamic vinegar, olive oil, and coconut aminos (or soy sauce). Pour over the tomatoes and toss to coat.
7. Place both dishes in the middle of the preheated oven and roast for about 40 minutes, removing the foil from the fennel after 20 minutes.
8. While the vegetables roast, cook the bulgur according to package instructions in double the amount of salted water. Fluff with a fork and transfer to a large shallow bowl.
9. Wash the herbs, shake dry, and chop finely.
10. Once the vegetables are cooked, arrange the fennel over the bulgur, then top with the tomatoes and their roasting juices.
11. Sprinkle with fresh herbs and, if desired, crumbled feta cheese. Drizzle with a little olive oil before serving.