Fennel salad with pistachios and oven-dried grapes

Serves four to six as a starter or side dish

• 500g seedless red grapes
• 2.5 tsp fennel seeds
• 2 tsp soft dark brown sugar
• 0 black pepper
• 2 small fennel bulbs
• 60g olive oil
• 1 lemon
• 0.5 orange
• 0.5 tsp nigella seeds
• 30g mint leaves
• 50g shelled pistachios

Step 1
Heat the oven to 140C/285F/gas mark 1.

Step 2
Line a 28cm x 18cm baking tray with greaseproof paper.

Step 3
Put the grapes in a medium bowl with the fennel seeds, sugar, a quarter-teaspoon of salt and two tablespoons of water, toss to coat the fruit in the mix, then spread out on the prepared tray.

Step 4
Roast for an hour, until the grapes are shrivelled and soft, then leave to cool.

Step 5
Put the fennel in a large bowl.

Step 6
Whisk together the olive oil, lemon juice, a quarter-teaspoon of salt and a good grind of black pepper, pour this over the fennel and toss so it’s all coated in the dressing.

Step 7
Leave to steep for 10 minutes, to soften the fennel.

Step 8
Just before serving, mix the lemon and orange zest, nigella seeds, mint, any fennel fronds and half the pistachios into the fennel bowl.

Step 9
Stir through half the roasted grapes, then spread out the salad on a large platter.

Step 10
Scatter the remaining grapes and pistachios over the top, sprinkle on a final half-teaspoon of salt and serve.