Waitrose and Partners
Roasted grape, blue cheese & fennel salad

Roasted grape, blue cheese & fennel salad

Perfect as a standalone supper, this is equally effective as a side for roast meats.

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  • Serves4
  • CourseSide
  • Prepare20 mins
  • Cook20 mins
  • Total time40 mins

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  • 2 echalion shallots, finely sliced
  • 3 tbsp sherry vinegar
  • 125g The Levantine Table Bulgur Wheat
  • 400g pack Waitrose Vitoria Seedless Grapes
  • ½ orange (scrubbed), zest
  • 1 clove/s garlic, crushed
  • 3 tbsp olive oil
  • ½ x 15g pack oregano, leaves picked and chopped
  • 80g pack watercress
  • 1 large fennel bulb, cored and shredded, fronds reserved
  • 25g pack flat leaf parsley, leaves picked
  • 150g Castello Creamy Blue Cheese
  • 50g pecans, toasted and roughly chopped


  1. Preheat the oven to 200ºC, gas mark 6 . Put the shallots in a small bowl with a pinch of salt and the vinegar; stir, then set aside. Cook the bulgur according to pack instructions; drain, refresh in cold water and leave to drain in a sieve.

  2. Meanwhile, put the grapes on a baking tray, season and roast for 10-15 minutes until beginning to burst. Drain the shallots, reserving the vinegar. Mix the vinegar with the orange zest, garlic, oil and oregano to make a dressing.

  3. Tip the bulgur onto a platter; toss with the watercress, fennel, parsley and grapes. Pour over the dressing, dot with the cheese, then scatter with the pecans, shallots and reserved fennel fronds.


Typical values per serving when made using specific products in recipe


2,350kJ/ 565kcals



Saturated Fat












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