Created by Spinneys
Prep time 10 minutes
Cook time 15 minutes
Serves 4
Cuisine Mediterranean
Diet Vegetarian
Preparation Easy
Nutrition (per serving)
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

Cooking Instructions

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Peel 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.