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Fennel with grapes, feta, grains & dill
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1 large fennel bulb, halved then thickly sliced
3 tbsp dry white wine
1 tbsp olive oil
175g red seedless grapes, stems removed
50g walnut halves
100g Waitrose Love Life Quick Cook Freekeh & Quinoa
1 small red onion, finely chopped
1 tbsp red wine vinegar, plus 1 tsp
1 tbsp extra virgin olive oil
100g Greek light salad cheese, crumbled
½ 20g pack dill, roughly chopped
1. Preheat the oven to 220°C, gas mark 7. Put the fennel, wine, olive oil and seasoning into a large roasting tin, toss well and roast for 15 minutes. Stir, then add the grapes. Cook for 10 minutes more, until the fennel is tender and the grapes start to split.
2. Meanwhile, put the walnuts onto a baking tray and toast in the oven for 5 minutes. Cool, then break into rough pieces.
3. Cook the freekeh and quinoa mix in boiling water for 15 minutes, or until just tender. Drain, cool under running water, then drain again well. Set aside. Stir the onion into the red wine vinegar and extra virgin olive oil and then season.
4. When the fennel is ready, leave to cool for 5 minutes, before folding in the grains, cheese and nuts. Stir the dill into the pickled onions and spoon over the salad. Serve from the roasting tin.
Typical values per serving:
This recipe was first published in May 2017.