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Roasted grape, blue cheese & fennel salad

Roasted grape, blue cheese & fennel salad

By Alexander Ferreira
20’ Prep time
20’ Cook time
40’ Total time
565 Calories
4 Serving

Summary

Perfect as a standalone supper, this is equally effective as a side for roast meats.
Alexander Ferreira 0 Followers

Step by Step

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Step 1

Preheat the oven to 200ºC, gas mark 6 . Put the shallots in a small bowl with a pinch of salt and the vinegar; stir, then set aside. Cook the bulgur according to pack instructions; drain, refresh in cold water and leave to drain in a sieve.
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Step 2

Meanwhile, put the grapes on a baking tray, season and roast for 10-15 minutes until beginning to burst. Drain the shallots, reserving the vinegar. Mix the vinegar with the orange zest, garlic, oil and oregano to make a dressing.
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Step 3

Tip the bulgur onto a platter; toss with the watercress, fennel, parsley and grapes. Pour over the dressing, dot with the cheese, then scatter with the pecans, shallots and reserved fennel fronds.

Ingredient

  • Olive oil
    Olive oil
    3 tbsp
  • Watercress
    Watercress
    80 grams
  • The levantine table bulgur wheat
    The levantine table bulgur wheat
    125 grams
  • Flat leaf fresh parsley
    Flat leaf fresh parsley
    25 grams
  • Garlic
    Garlic
    1 clove/s
  • Sherry vinegar
    Sherry vinegar
    3 tbsp
  • Orange
    Orange
    0.5
  • Fennel bulb
    Fennel bulb
    1
  • Echalion shallots
    Echalion shallots
    2
  • Oregano
    Oregano
    15 grams
  • Pecans
    Pecans
    50 grams
  • Waitrose vitoria seedless grapes
    Waitrose vitoria seedless grapes
    400 grams
  • Blue cheese
    Blue cheese
    150 grams
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