Roasted grape, blue cheese & fennel salad

Name: Roasted grape, blue cheese & fennel salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 2 echalion shallots, finely sliced; 3 tbsp sherry vinegar; 125 g The Levantine Table Bulgur Wheat; 400 g pack Waitrose Vitoria Seedless Grapes; ½ orange (scrubbed), zest; 1 clove/s garlic, crushed; 3 tbsp olive oil; 15 g pack oregano, leaves picked and chopped; 80 g pack watercress; 1 large fennel bulb, cored and shredded, fronds reserved; 25 g pack flat leaf parsley, leaves picked; 150 g Castello Creamy Blue Cheese; 50 g pecans, toasted and roughly chopped

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

0 out of 5 stars(0) Rate this recipe

Vegetarian

Serves4
CourseSide
Prepare20 mins
Cook20 mins
Total time40 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

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

Method

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.
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.
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.