Fennel Salad with Roasted Grapes, Pistachio & Mint

A delicious and fresh tasting salad with lots of flavours and textures and ready in just 30 minutes!

If you have never roasted grapes before you are in for a treat, in this recipe I roasted grapes with some olive oil, caraway and fennel seeds and the result is something quite special, sweet and aromatic.

The grape roasting juices doubles up as a dressing with some dijon and new season olive oil – bliss.

I love fennel and had great success this year with my own crop which I used in the salad (how smug?).

Getting Ahead: The grapes and pistachios can be roasted ahead and you can make the dressing ahead too. Fennel discolours (in the same way a cut apple would) though. so its best to slice the fennel just before serving.

Additions:  Crumbled goats cheese or blue cheese would go really well with the salad.

Serves 4

• 300g red grapes – stems removed
• 3 tablespoons olive oil
• 1 teaspoon caraway seeds
• 1 teaspoon fennel seeds
• 1 teaspoon Dijon mustard
• 1/2 tablespoon lemon juice (more to taste)
• 3 fennel bulbs, very thinly sliced
• 40g watercress or rocket, roughly chopped
• 15g mint, finely chopped
• 1 cup pistachio nuts, roasted and chopped
• salt & pepper

1. Preheat oven to 220c.
2. Mix the grapes, 1 tablespoon of olive oil,  fennel and caraway seeds together in an oven proof dish, roast for 10 to 15 minutes until the grapes are wrinkly and soft, set aside.
3. To make the dressing add the roasted grape juice, about 3 tablespoons to a bowl along with Dijon mustard, lemon juice and 2 tablespoons olive oil, whisk to combine. Season to your liking, getting the balance just right.
4. Just before serving, toss together the fennel, watercress/rocket and mint. Add half the dressing and toss well to coat, season to taste.
5. To serve, tip the salad into a serving plate, top with the toasted pistachios and serve the remaining dressing on the side.