Fennel and grape salad

Fennel and grape salad

Total: 30 min. | Active: 10 min.
vegan, lactose-free, gluten-free, healthy and balanced, Low Carb
Nutritional value / person: 191 kcal
, Fat: 11 g
, Carbohydrate: 16 g
, Protein: 2 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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Roasted fennel

1 fennel, very thinly sliced
200 g red seedless grapes
1 tbsp olive oil
¼ tsp salt


3 tbsp red wine vinegar
2 tbsp pumpkin seed oil
½ tbsp birnel (pear syrup)
½ tsp salt
a little pepper
1 fennel, very thinly sliced
100 g red seedless grapes, cut in half
70 g olives (e.g. taggiasche), pitted
¼ bunch basil, torn into pieces
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How it's done

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Roasted fennel

Mix the fennel, grapes, oil and salt in a bowl, spread onto a baking tray lined with baking paper.

To roast

Approx. 20 mins. in the upper half of an oven preheated to 220°C.


Whisk the vinegar, oil and pear syrup in a bowl, season. Add the fennel, grapes and olives, mix. Plate up the salad with the roasted fennel. Garnish with the basil.

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