Serves 4
Ingredients:
- 4 medium fennel bulbs
- 500g pink grapes, seedless
- 500g white button mushrooms, sliced in half
- 1 Tbsp olive oil
- 2 garlic cloves, finely minced
- 2 Tbsp red wine vinegar
- 1 tsp Dijon mustard
- 300g mixed leaf lettuce of choice
- Handful Italian parsley leaves
- Handful fennel fronds, for garnish
- Salt and crushed pink peppercorns, to taste
- Olive oil, for cooking
Method:
- Preheat oven to 200˚C, fan on.
- Slice the fennel bulbs into chunky thick slices.
- Arrange the slices on a large baking tray in a single layer.
- Drizzle a little olive oil over the fennel and season well with salt and pepper.
- Roast for about 25 minutes until the fennel is very tender and golden.
- Remove the fennel from the baking tray and keep at room temperature. (If your oven is large enough you can roast all veg simultaneously)
- Using scissors, slice grapes into small bunches.
- Add the grapes to the baking tray and season with a little salt and pepper.
- Bake for 10 minutes until just blistering.
- Toss mushrooms in a bowl with the olive oil, garlic, red wine vinegar and Dijon mustard.
- Season lightly and mix well.
- Add the mushrooms to the roasting tray of grapes and continue to roast together until the mushrooms are tender and the grapes are soft and juicy. About 7 minutes.
- Allow mushrooms and grapes to cool slightly to avoid making the lettuce wilt.
To serve:
- Combine lettuce and parsley on a serving platter.
- Tuck the roasted fennel amongst the leaves.
- Dot the roasted grapes in little bunches all over the salad and finish with the mushrooms.
- Drizzle over a little of the roasting juices as a dressing.
- Garnish with pink peppercorns and fennel fronds and serve warm.
