Autumn fennel salad

Total time: 40m
Preparation Time: 40m

For 4 people

Nutritional Information

Contains 125 Kcal, 3g Protein, 13g Carbohydrates, 5g Fat


  • Vegetables
  • 1 tbsp olive oil
  • 2 fennel, thinly sliced, greens set aside
  • 2 shallot, cut into rings
  • 3 tbsp sage
  • 1 tsp Dukkah (spice mix)
  • 0.25 tsp salt
  • a little pepper
  • 250 g chanterelles
  • Dressing
  • 3 tbsp balsamic vinegar
  • 0.5 tbsp olive oil
  • 200 g red grapes, halved

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  • Vegetables

    Heat the oil in a non-stick frying pan. Add the fennel, fry for approx. 10 mins., stirring occasionally. Add the shallots and sage, cook for approx. 5 mins., season. Transfer the vegetables to a bowl. Add a dash of oil to the pan if necessary. Fry the mushrooms for approx. 5 mins., turning occasionally, season with salt, set aside.
  • Dressing

    Pour the balsamic into the same pan, bring to the boil. Add the oil, mix well, add the grapes, heat gently. Pour the dressing over the vegetables, top with the mushrooms, garnish with the reserved fennel greens.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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