Ingredients

Method

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

Ingredients

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