GLUTEN-FREE FENNEL SALAD WITH GRAPES AND PISTACHIOS
Salads are popular at our place almost any time of the year, but of course the hot weather is their time to shine.
Even when the season itself isn’t the best a good salad will always liven it up. And this Fennel Salad with Grapes and Pistachios has been doing the trick beautifully this time round.
It’s packed with flavour, crunch and zing, and seems to find favour whenever it appears – which has been quite often.
Hope it works as well for you too.
Jan
FENNEL SALAD WITH GRAPES AND PISTACHIOS
500 gm seedless grapes, cut into small bunches
1 tablespoon fennel seeds, toasted and lightly crushed
1 tablespoon brown sugar
½ teaspoon sea salt
2-3 medium fennel bulbs, cut into 3mm slices, fronds reserved
4 tablespoons extra virgin olive oil
2 lemons, juice and zest
Black pepper
1 tablespoon Dijon mustard
1 medium orange, juice and zest
30 gm mint leaves, roughly torn
100 gm rocket leaves
50 gm shelled pistachios, lightly toasted and roughly chopped
½ teaspoon nigella seeds
Heat the oven to 140°C.
Line a baking tray with baking paper. Wash the grapes, drain and add to a bowl with half the fennel seeds, the brown sugar and a quarter-teaspoon of the salt. Toss to coat the fruit then spread on the tray.
Roast for an hour, turning the grapes occasionally until soft, reduced and coated in the juices. Leave to cool.
Put the sliced fennel into a large bowl. Whisk 2 tablespoons of olive oil together with the lemon juice, the remaining ¼ teaspoon of salt and a good grind of black pepper. Pour over the fennel and toss to coat, resting for 15 minutes or so to soften.
To make the dressing add remaining 2 tablespoons of olive oil to a jar along with the mustard. Add lemon zest, orange juice and zest and any juice from roasting the grapes. Add remaining fennel seeds and shake jar.
Toss the rocket, mint and reserved fennel fronds through the fennel, along with half the grapes and pistachios, and transfer to a serving plate. Drizzle with the dressing and finish with remaining grapes and pistachios. Sprinkle with nigella seeds to serve.