Fennel and grapefruit salad - vegan

Name: Fennel and grapefruit salad - vegan
Yield: 2 servings
Cuisine: British
Ingredients: 2 fennel bulbs, sliced; 1 red onion, sliced; 1 tbsp olive oil; 1/2 tbsp white balsamic vinegar - optional; 1 pink grapefruit - or 1 orange; Handful mint leaves, chopped finely; Salt and pepper

Alessandra @alessa

This is a lovely fresh salad. Sometimes i don’t cook the fennel and onion: it’s just as good when you have them raw and the crunch is a great contrast with the fruit.
#salad #saladcontest

Alessandra @alessa

This is a lovely fresh salad. Sometimes i don’t cook the fennel and onion: it’s just as good when you have them raw and the crunch is a great contrast with the fruit.
#salad #saladcontest

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Ingredients

2 servings

2fennel bulbs, sliced
1red onion, sliced
1 tbspolive oil
1/2 tbspwhite balsamic vinegar - optional
1pink grapefruit - or 1 orange
Handfulmint leaves, chopped finely
Salt and pepper

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Steps

1

Preheat the oven to 190C. Mix the fennel and onion in the oil (and vinegar if using) and season. Put on a lined baking tray and cook for about 15-20 mins so the vegetables are tender.
2

Slice the grapefruit (or orange) so it’s in circles and remove the peel and pith. With an orange i put the slices in as in the third photo; but the grapefruit was big so i segmented it.
3

When the fennel/ onion mix is cooked, lay on a plate. Lay the orange on top and then sprinkle the mint leaves on top. Serve and enjoy 😋
4

I forgot to take a photo before serving.. so this is part way through eating 😁 We mixed with some baby greens.