Pink Grapefruit, Fennel & Celeriac Salad (v)

Topped with parmesan, watercress and a sticky balsamic glaze. A perfect alternative starter for the festive season! 

Serves: 4 

Prep time: 10 minutes 

Cooking time: 35-40 minutes

Ingredients:

1 medium celeriac (approx. 800g)

1 medium fennel bulb (approx. 200g)

1.5 tsp cayenne pepper 

2 tsp dried thyme 

2 tsp fennel seeds (optional)

1 tsp cumin 

1/2 tsp nutmeg

1/2 tsp cinnamon

1-2 tbsp olive oil

1 pink grapefruit

85g watercress (1 bag), rinsed

50g parmesan / other Italian hard cheese

60ml balsamic glaze 

Method:

• Preheat the oven to 200°C.

• Peel and chop the celeriac in half, and then into thin half-moon slices about 1cm thick. Chop these in half to form triangular quarters. Rinse and vertically chop the fennel in half, and then lengthways into segments.  Transfer both to a large roasting tray and season with the cayenne, thyme, cumin, nutmeg, cinnamon, fennel seeds, salt & pepper. 

• Toss in a tbsp or two of olive oil and roast in oven for 35-40 minutes. Turning occasionally until browned on the outside and tender throughout. 

• Meanwhile, slice the grapefruit in half horizontally and peel each half to remove the skin and pith. Then slice each half horizontally into round slices roughly 1cm thick, and then into eights to from small triangular segments. 

• Using a cheese slice or vegetable peeler, slice the parmesan into thin slices or curls. 

• Once cooked, divide the roasted vegetables onto 4 plates and top with grapefruit segments. Decorate with the parmesan shavings, a scattering of watercress, and finally a drizzle of balsamic glaze. Season with salt and pepper as desired, serve and enjoy!