Pumpkin and fennel with grape and tarragon dressing

Name: Healthy pumpkin salad recipe
Yield: 4
Ingredients: 350g bunch small purple grapes; 2 tbs extra virgin olive oil; 1 tsp fennel seeds, toasted; 1 tbs vino cotto (from specialist food shops – substitute balsamic vinegar); 1 tbs lemon juice; 1 tbs tarragon, finely chopped; ¼ (800g) Jap pumpkin, seeds removed, cut into 2cm-thick wedges; 1 small fennel bulb, thinly sliced (we used a mandoline); 1 bunch rocket; 2 shallots, thinly sliced into rounds; 250g burrata (or substitute mozzarella)

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https://healthimprovements.info/recipes/healthy-pumpkin-salad-recipe/kv4zioxl

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by Jessica Brook

Jan 11, 2020

If you use a chargrill pan rather than a barbecue for this recipe, roast the pumpkin at 220°C for 10 minutes or until tender before grilling.

350g bunch small purple grapes
2 tbs extra virgin olive oil
1 tsp fennel seeds, toasted
1 tbs vino cotto (from specialist food shops – substitute balsamic vinegar)
1 tbs lemon juice
1 tbs tarragon, finely chopped
¼ (800g) Jap pumpkin, seeds removed, cut into 2cm-thick wedges
1 small fennel bulb, thinly sliced (we used a mandoline)
1 bunch rocket
2 shallots, thinly sliced into rounds
250g burrata (or substitute mozzarella)

Method

1.

Heat a barbecue or chargrill pan to high. Toss grapes in 1 tsp oil and grill, turning, for 3-4 minutes until just bursting. Set aside to cool slightly.
2.

Using a mortar and pestle, crush the fennel seeds. Add half the grilled grapes and crush again, then add 1 tbs oil, vino cotto, lemon juice and tarragon. Mix well.
3.

Brush pumpkin with remaining 3 tsp oil and grill, loosely covered with foil, for 3-4 minutes each side until tender and charred.
4.

Place the and rocket on a large platter. Top with pumpkin, shallot, remaining grilled grapes and burrata. Drizzle with dressing to serve.