Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
This recipe is a preview
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.
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
The Green Barbecue
A fresh perspective on meat-free summertime meals
With flavour-packed recipes for outdoor and indoor cooking
From hearty vegan burgers to vibrant, refreshing salads
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