![](https://thehappyfoodie.co.uk/wp-content/uploads/2023/01/RukminiIyer_15-c-Emily-Marthick-Mindful-Chef-crop-871x1024.jpg)
Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
Preview
Grapefruit and Fennel Panzanella with Honey and Watercress
![](https://thehappyfoodie.co.uk/wp-content/uploads/2023/01/1-2.png)
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