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Dinner with Rukmini

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

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The Green Barbecue

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

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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.

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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

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From the book: The Green Barbecue

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