Roasted mushroom and fennel salad is a refreshingly healthy meal. Photo by South African Mushroom Farmer’s Association
Roasted mushroom and fennel salad with grapes and mustard
Enjoy a refreshingly new meal with this roasted mushroom and fennel salad with grapes and mustard, especially on Easter Weekend!
Roasted mushroom and fennel salad is a refreshingly healthy meal. Photo by South African Mushroom Farmer’s Association
There’s always a great time to make your meals healthier and that means adding those colourful and and delicious ingredients you often forget about. This roasted mushroom and fennel salad with grapes and mustard has just a few ingredients with a whole lot of flavour and nutrients. We often forget that fennel isn’t just for fancy pork roasts but it’s a fragrant and tasty vegetable that goes very well with salads and meaty mushrooms.
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Roasted mushroom and fennel salad tips
Roasting the fennel bulbs also adds some caramelisation to that licorice-like flavor for some extra sweetness. The meaty mushrooms are roasted and fried while the fennel is in the oven and that cuts down on your cooking time. The sweet grapes are a refreshing addition to the salad that also adds to the texture. Every bite is healthy and you can enjoy this salad as a whole meal or as a dinner and lunch side. You can also have it warm or cold.
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Enjoy a refreshingly new meal with this roasted mushroom and fennel salad with grapes and mustard, especially on Easter Weekend!
Roasted mushroom and fennel salad recipe
Course: Side, MainCuisine: South AfricanDifficulty: EasyServings
4
servingsPrep time
15
minutesCooking time
40
minutesTotal time
55
minutesIngredients
4 medium 4 fennel bulbs
500 g 500 pink grapes, seedless
500 g 500 white button mushrooms, sliced in half
1 tbsp 1 olive oil
2 cloves 2 garli, finely minced
2 tbsp 2 red wine vinegar
1 tsp 1 Dijon mustard
300 g 300 mixed leaf lettuce of choice
Italian parsley leaves
fennel fronds, for garnish
salt and crushed pink peppercorns, to taste
olive oil, for cooking
Method
- Preheat oven to 200˚C, fan on.
- Slice the fennel bulbs into chunky thick slices. Arrange the slices on a large baking tray in a single layer. Drizzle a little olive oil over the fennel and season well with salt and pepper.
- Roast for about 25 minutes until the fennel is very tender and golden.
- Remove the fennel from the baking tray and keep at room temperature. (If your oven is large enough you can roast all veg simultaneously)
- Using scissors, slice grapes into small bunches. Add the grapes to the baking tray and season with a little salt and pepper. Bake for 10 minutes until just blistering.
- Toss mushrooms in a bowl with the olive oil, garlic, red wine vinegar and Dijon mustard. Season lightly and mix well.
- Add the mushrooms to the roasting tray of grapes and continue to roast together until the mushrooms are tender and the grapes are soft and juicy. About 7 minutes.
- Allow mushrooms and grapes to cool slightly to avoid making the lettuce wilt.
- To serve
- Combine lettuce and parsley on a serving platter. Tuck the roasted fennel amungst the leaves.
- Dot the roasted grapes in little bunches all over the salad and finish with the mushrooms. Drizzle over a little of the roasting juices as a dressing.
- Garnish with pink peppercorns and fennel fronds and serve warm.
Notes
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