Begin by mixing together all the dressing ingredients in a small bowl. Set to one side whilst you prepare the fennel and tomatoes – this will help mellow the raw garlic slightly.
Cut your fennel into very thin slices, if you have one, a mandolin works really well for this. Make sure you keep the fine leaves of the fennel too, as these provide a delicious aniseed-like flavour. Cut the cherry tomatoes into halves or quarters and roughly chop your mint.
Add the fennel, tomatoes, rocket and mint into your serving bowl and pour over the dressing, giving everything a nice mix.
Finish with a sprinkling of small mint leaves.