Meat-free Archives

Pasta recipes

Aglio e olio with spinach

15 minutes

Beetroot recipes

Quinoa beetroot bowl

20 minutes

Beverage recipes

Pear-and-celery mimosas

Sauce recipes

Sour peach hot sauce

30 minutes

Fennel, cucumber and grape salad

Serves 4

Difficulty Easy

Prep Time 30 minutes

Ingredients

For the dressing:

1 garlic clove toasted
1 t fennel seeds
2 T white balsamic vinegar or white wine vinegar
6 T extra virgin olive oil
1 fennel large bulb or 2 smaller bulbs lengthways
1 lemon, juiced
½ English cucumber
150 g seedless black grapes, sliced
10 g mint leaves, torn
10 g fennel fronds
2 T toasted pumpkin seeds
flaked salt, to taste

Method

1. To make the dressing, whisk all the ingredients together in a bowl or shake up in a jar with a secure lid.

2. Trim the green stalks from the fennel bulb, quarter the bulb, remove the core, then finely shave or slice the fennel on a mandolin (be careful!). Toss in a bowl with the lemon juice.

3. You can peel or candy stripe the cucumber if you’d like to go for a more delicate salad. Otherwise, halve the cucumber lengthways and slice thinly on the mandolin or using a sharp knife.

4. Toss the shaved fennel, cucumber, most of the grapes and dressing together in a very pretty bowl. Add the mint, some of the fennel fronds and the pumpkin seeds, and mix with your fingers.

5. Finish off this delicate salad with the reserved grapes, fennel fronds and a sprinkling of salt.

Find more salad recipes here

Extracted with permission from Upwards by Karen Dudley, published by Penguin Random House. Photographer: Claire Gunn

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Aglio e olio with spinach

Aglio e olio with spinach

Quinoa beetroot bowl

Pear-and-celery mimosas

Sour peach hot sauce

Potato dauphinoise with green goddess dressing

Poppy seed amasi cheese

Peachy Greek salad

Mixed fruit kimchi

Green asazuke-inspired pickle

Fried brinjal pomegranate pickles

Fondant sweet potatoes with curried XO sauce

Fennel, cucumber and grape salad

Fennel, cucumber and grape salad

Ingredients

Method