Fennel and grape salad

Name: Fennel and grape salad
Prep time: 10 min
Total time: 30 min
Yield: 4
Cuisine: quick recipes
Ingredients: 2 fennel; 300 g red seedless grapes; ¼ bunch basil; ½ tbsp birnel (pear syrup); 1 tbsp olive oil; 3 tbsp red wine vinegar; 2 tbsp pumpkin seed oil; 70 g olives; ¾ tsp salt; a little pepper

salad quick recipes Autumn

Total: 30 min. | Active: 10 min.

vegan, lactose-free, gluten-free, healthy and balanced, Low Carb

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Ingredients

for 4 person

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

Dressing
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

How it's done

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.

Dressing

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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