Grape and fennel salad

Ingredients (serves 8)

• 2 tbsp extra-virgin olive oil
• 2 tbsp white-wine vinegar
• ½ tsp fennel seeds, lightly crushed
• 1 tsp salt
• 1 tsp freshly ground pepper
• 5 cups red and green seedless 
grapes, halved
• 1 large fennel bulb, halved, cored and thinly sliced
• 3 stalks celery, thinly sliced 
on the diagonal
• 4 spring onions, thinly sliced 
on the diagonal
• 3 tbsp slivered almonds, toasted 
(see Tip)

Method
Whisk oil, vinegar, fennel seeds, salt and pepper in a large bowl. Add grapes, fennel, celery and spring onions; toss to coat. Serve topped with almonds.

Tip: To toast chopped, small or sliced nuts, cook in a small dry pan over medium-low heat, stirring constantly, until fragrant and lightly browned, two to four minutes.

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