3 leeks 1 fennel bulb1 head romanesco, separated into florets 2 tablespoon olive oil
For the dressing: Juice of 1 lemon 2 teaspoons sugar 1 tablespoon white wine 1 tablespoon white wine vinegar 1 garlic clove, crushed Pinch of fennel seeds, crushed Pinch of ground allspice 3 tablespoons extra virgin olive oil, plus more to drizzle Sea salt and freshly ground black pepper 1 teaspoon chopped tarragon
Preheat the oven to 350°F. Heat all the dressing ingredients except the tarragon together in a large pan and leave to cool and infuse.
Wash the leeks and blanch them in boiling water for five minutes; drain, then split them in half lengthways. Trim the fennel and cut into very thin slices. Grill the leeks on a griddle pan until slightly charred, then cut into 1-inch to 2-inch pieces. Grill the fennel until wilted and add to the dressing with the leeks.
Toss the romanesco in the olive oil, season and roast in the oven for 15 to 20 minutes, until just cooked through and slightly brown. Add to the dressing. Toss the vegetables together, season well, drizzle with the olive oil and sprinkle with the tarragon.