Charred Grape, Fennel & White Bean Spoon Salad

Ingredients

• seedless red grapes2 cups
• fennel bulb, very thinly sliced1 medium
• canned cannellini beans, drained and rinsed2 cups
• extra-virgin olive oil3 tablespoons
• lemon zest1 teaspoon
• lemon juice2 tablespoons
• fresh dill, chopped2 tablespoons
• fresh mint, chopped2 tablespoons
• toasted pumpkin seeds1/4 cup
• salt3/4 teaspoon
• black pepper1/2 teaspoon

Method

1. 1Heat a dry skillet over medium-high and add the grapes; cook 3–4 minutes until blistered in spots, shaking the pan often.
2. 2Transfer the grapes to a bowl and lightly crush about one-third of them with a spoon to release juices.
3. 3Add the fennel, beans, dill, mint, olive oil, lemon zest, lemon juice, salt, and pepper to the bowl.
4. 4Toss gently until the fennel is glossy and the beans are lightly coated with the grape juices.
5. 5Fold in the pumpkin seeds just before serving so they stay crunchy.
6. 6Taste and adjust with a pinch more salt or lemon if needed.
7. 7Serve chilled or at cool room temperature as a spoonable salad or lettuce filling.

Tips

• If your grapes are very sweet, add a touch more lemon for balance.
• Slice the fennel as thinly as possible for the best texture.
• This salad improves after 10 minutes of resting, but add seeds at the end.

Nutrition