for 4 person

Vegetables

1 tbsp	olive oil
2	fennel, thinly sliced, greens set aside
2	shallot, cut into rings
3 tbsp	sage
1 tsp	Dukkah (spice mix)
½ tsp	salt
a little	pepper
250 g	chanterelles
¼ tsp	salt

Dressing

3 tbsp	balsamic vinegar
½ tbsp	olive oil
200 g	red grapes, halved

How it's done

Vegetables

Heat the oil in a non-stick frying pan. Add the fennel, fry for approx. 10 mins., stirring occasionally. Add the shallots and sage, cook for approx. 5 mins., season. Transfer the vegetables to a bowl. Add a dash of oil to the pan if necessary. Fry the mushrooms for approx. 5 mins., turning occasionally, season with salt, set aside.

Dressing

Pour the balsamic into the same pan, bring to the boil. Add the oil, mix well, add the grapes, heat gently. Pour the dressing over the vegetables, top with the mushrooms, garnish with the reserved fennel greens.

Show complete recipe