| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 15 minutes |
| Serves | 4 |
| Cuisine | Mediterranean |
| Diet | Vegetarian |
| Preparation | Easy |
| Calories | 314 |
| Fat | 23g |
| Saturates | 9g |
| Protein | 5g |
| Carbs | 27g |
| Sugars | 21g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPeel and roughly chop the garlic.
To make the sunflower seed dressing, combine the garlic, 35g sunflower seeds, lemon, ¼ tsp salt and water in a blender and blitz on a high speed until smooth and creamy.
To make the dukkah grapes, combine the vinegar, 3 tbsp olive oil, sugar, dukkah and 1 tsp salt in a large bowl. Add the grapes and toss to coat.
Prepare a BBQ to medium-hot and place the grapes on the grid, reserving the marinade. Grill for approx. 5 minutes turning occasionally. Remove from the heat and return to the marinade.
Quarter the fennel and place in a large bowl. Combine with the remaining oil and salt.
Place on the hot BBQ and grill until charred and cooked through, approx. 10 minutes.
Toast the remaining sunflower seeds in a hot pan until golden brown. Remove from the heat and cool.
Serve the grapes with the grilled fennel, sunflower-seed dressing and toasted seeds.
