Skip to content
Open menu Close menu

Feed your appetite for cooking with Penguin’s expert authors

penguin logo

Dinner with Rukmini

Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.

This recipe is a preview

The Green Barbecue

Buy The Green Barbecue for the full recipe, and more great recipes from Rukmini Iyer

Preview

Grapefruit and Fennel Panzanella with Honey and Watercress

Introduction

Barbecued fennel is up there with making potato waffles in the toaster: an eye-opening food revelation. The fennel softens, sweetens, intensifies and crisps up – hands down my favourite thing to barbecue. Chop the bottom off, quarter the bulb, and you have a set of natural ‘cups’ which char into crisps – perfect by themselves, scattered with salt. Or you can add them to this grapefruit panzanella.

Read more Read less

Ingredients

focaccia
fennel
olive oil, plus more for brushing
sea salt flakes
pink or ruby grapefruit, quartered, skin on
watercress
For the dressing:
lemon, juice only
honey
extra virgin olive oil
sea salt flakes

Preview

This recipe is a preview

Buy The Green Barbecue for the full recipe, and more great recipes from Rukmini Iyer

From the book

Comments are closed.

Follow Rukmini on Instagram

For the latest announcements and everyday cooking tips

Follow
newsletter

Subscribe to Rukmini's newsletter

Get the latest recipes and cookbook news from Rukmini straight to your inbox.

From the book: The Green Barbecue

Close menu