Fennel, cucumber and grape salad with pistachios from How to Eat a Peach: Menus, Stories and Places (page 240) by Diana Henry

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Moroccan-spiced quick pickles; Semolina bread with orange and aniseed; Olive oil-braised leeks with harissa and dill; Pumpkin with shatta and black barley; Roast purple-sprouting broccoli with chilli, feta and preserved lemon yogurt

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • KarinaFrancis on May 24, 2021

    A gorgeous autumn salad that would go with most grilled or roast meat - chicken, fish, lamb. The cutting of the fennel and cucumber on the mandolin somehow makes it more elegant. I don't have white balsamic and figuring that regular balsamic would make it look ugly I subbed in cider vinegar with a touch of honey.

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