Roasted Mushroom, Fennel & Grape Salad
Fresh and vibrant roasted mushroom, fennel and grape salad
Ingredients
For the salad
- 4 medium fennel bulbs
- 500 g pink grapes seedless
- 500 g white button mushrooms halved
- 1 tbsp olive oil
- 2 cloves garlic finely minced
- 2 tbsp red wine vinegar
- 1 tsp dijon mustard
- 300 g mixed leaf lettuce of choice
- handful italian parsley leaves
To serve
- handful fennel frongs garnish
- salt and crushed pink peppercorns to taste
- olive oil for cooking
Instructions
For the salad
- Preheat oven to 200˚C, fan on.
- Slice the fennel bulbs into chunky thick slices. Arrange the slices on a large baking tray in a single layer. Drizzle a little olive oil over the fennel and season well with salt and pepper.
- Roast for about 25 minutes until the fennel is very tender and golden.
- Remove the fennel from the baking tray and keep at room temperature. (If your oven is large enough you can roast all veg simultaneously)
- Using scissors, slice grapes into small bunches. Add the grapes to the baking tray and season with a little salt and pepper. Bake for 10 minutes until just blistering.
- Toss mushrooms in a bowl with the olive oil, garlic, red wine vinegar and Dijon mustard. Season lightly and mix well.
- Add the mushrooms to the roasting tray of grapes and continue to roast together until the mushrooms are tender and the grapes are soft and juicy. About 7 minutes.
- Allow mushrooms and grapes to cool slightly to avoid making the lettuce wilt.
To serve
- Combine lettuce and parsley on a serving platter. Tuck the roasted fennel amongst the leaves. Dot the roasted grapes in little bunches all over the salad and finish with the mushrooms. Drizzle over a little of the roasting juices as a dressing. Garnish with pink peppercorns and fennel fronds and serve warm.