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Grapes, fennel and burrata
Serves 4 Starters and mains
Ingredients
- 1 large fennel bulb (approx. 250g), fronds reserved
- 250g mixed grapes (stalks attached)
- 2tsp cider vinegar
- 1/2tsp fennel seeds
- olive oil, to roast
- 150g burrata
- extra virgin olive oil, to drizzle
- 30g toasted flaked almonds
- toasted sourdough or crackers, to serve
Method
Preheat the oven to 220C/200C F/Gas 7. Chop the fennel into 1cm strips lengthways and arrange on a roasting tray with the grapes, vinegar, fennel seeds, a good glug of oil and some salt and pepper. Mix together, ensuring everything is well coated. Roast for 20 minutes or until the fennel is softened and everything is golden and sticky, then set aside to cool.
To serve, spoon the roasted fennel and grapes on to a large serving plate alongside the burrata. Drizzle extra virgin olive oil over, season with more salt and pepper and garnish with the fennel fronds and some toasted flaked almonds.
Serve with the toasted sourdough or crackers.
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