Fennel salad with grapes, pistachio, mint and lemon recipe
Try this elegant fennel salad for a fresh starter or side dish to impress friends and family. The unusual combination of flavours and textures really works: sweet roasted grapes, fragrant fennel and crunchy pistachios are brought together with a peppery mustard dressing for a healthy salad recipe ready in just 20 minutes.
See method- Serves 4
- 5 mins to prepare and 15 mins to cook
- 258 calories / serving
- Dairy-free
- Vegan
- Vegetarian
- Healthy
Ingredients
- 400g red grapes, stems removed
- 3 tbsp extra virgin olive oil
- 2 tsp caraway seeds
- 1 tbsp Dijon mustard
- ½ lemon, juiced
- 3 fennel bulbs, finely sliced
- 85g watercress
- 15g fresh mint, finely chopped
- 60g pistachios, roughly chopped
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Shop ingredientsEach serving contains
- Energy
- 1075kJ 258.0kcal
- Fat
- 16g
- Saturates
- 2g
- Salt
- 0.3g
- Sugars
- 21g
of the Reference intake
Carbohydrate 22.8gProtein 6.3gFibre 2.9g
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- Preheat the oven to gas 7, 220°C, fan 200°C. Put the grapes, 1 tbsp of the oil and half the caraway seeds on a baking tray and toss to combine. Roast for 12-15 mins until the grapes have burst and are starting to wrinkle. Remove from the oven and set aside to cool, reserving any juices from the tray.
- To make the dressing, place 2 tbsp of reserved juice from the tray in a bowl. Add the mustard, lemon juice, remaining oil and caraway seeds. Whisk well to combine.
- Toss together the fennel, watercress and mint in a large bowl. Tip onto a serving platter, top with the roasted grapes and scatter with the pistachios. Drizzle with the dressing just before serving.
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