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.