Roasted grape and fennel salad

Step 1

Roast walnuts on a dry frying pan, tossing frequently so that they don't burn. Alternatively, heat up the oven to 180° C / 350° F and spread the walnuts on a baking tray. Toast for about 8 minutes, until golden and fragrant. Be aware that this second method works better for a larger quantity (2-3 cups) of nuts. Allow them to cool and chop roughly.

Step 2

Increase the oven temperature to 220° C / 425° F. Coat clean grapes in 1 tsp of olive oil, season with salt and pepper and place on a small baking tray. Roast for about 15-20 minutes, until the grapes become soft and get juicy.

Step 3

Slice fennel on the smallest mandolin setting or slice it thinly by hand, using a sharp knife. Place sliced fennel in a bowl of ice-cold water with 2 tsp of lemon juice to prevent oxidisation. Set aside for 10-15 minutes, fennel will become crispier and nicer to eat.

Step 4

Mix all of the dressing ingredients together in a small bowl. If using walnut / cashew butter instead of oil, add approximately 1 tbsp of water to thin the dressing out a little. Once the grapes come out of the oven, add the grape juice that gathers at the bottom of the baking tray into the dressing to balance it out with some natural sweetness.

Step 5

Drain sliced fennel well. Place it in a mixing bowl with your choice of greens and stir through half of the dressing.

Step 6

Transfer to a serving platter, dot with roasted grapes and crushed walnuts and sprinkle with chopped parsley.