Fennel, Walnut, Fig Salad

ingredients:

1. 25 White Grapes

2. 4 tbsp Olive Oil

3. 1 Large Fennel Bulb

4. 1 Lemon

5. 2 Figs

6. 60g Walnut Kernels

7. 1 tbsp Caster Sugar

8. 5g Basil Leaves

Directions:

1. Place the grapes into a food processor and blitz. Then pass through a fine sieve over a jug, pressing well to collect the juice. Discard the pulp. Mix the juice with olive oil and set aside.

2. Juice the lemon and pour into a bowl. Finely slice the fennel and then toss the slices in the lemon juice. Cut the figs into quarters.

3. Put the walnuts into a dry frying pan with the sugar and cook them over a medium heat, tossing frequently, until the sugar melts and caramelises the nuts. Set them aside to cool.

4. To serve arrange the fennel slices, basil leaves and figs in a dish, drizzle over the grape dressing and scatter over the nuts to finish.

5. Enjoy!