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Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
Grapefruit and Fennel Panzanella with Honey and Watercress
Introduction from Rukmini Iyer
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
Essential kit
You will need: a barbecue.
Method
Preheat the oven to 180°C fan/200°C/gas 6. Tear or cut your focaccia into 2½cm chunks and pop them on to a lined baking sheet. Bake for 20–25 minutes, until golden brown and crisp.
Prepare the fennel as described in the introduction, then tip the fennel cups into a large bowl with the olive oil and sea salt flakes. Mix to coat them evenly in the oil, adding more if you wish.
Once your barbecue is good and hot, barbecue the fennel cups in batches for 3–4 minutes on each side until crisp and charred.
Brush the grapefruit wedges with a little olive oil, then barbecue for 3–4 minutes on each side until just charred.
Whisk the lemon juice, honey, extra virgin olive oil and sea salt flakes together, then taste and adjust as needed.
Pile the watercress, fennel, grapefruit and toasted focaccia on a platter, and pour over the dressing, mixing lightly with your hands so everything is evenly coated. Serve hot, or at room temperature.
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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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