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Grapefruit, Fennel & Parmesan Salad with Basil Oil

This juicy grapefruit, fennel and parmesan salad is the dish you make when you’ve accidentally invited your friends round for last minute Sunday snacks. Drenched in a homemade basil oil, it pairs perfectly with some form of carb, fresh antipasti and that ‘life changing’ pet nat you may or may not have been coerced into buying.

Funky fact: fennel and grapefruit also help to support detoxification pathways in the body, which I believe is an important thing to consider when having friends over for drinks.

Lunch
Dinner
Quick Sticks

Serves 2-3

Prep Time 7 Mins

Cook Time Mins

Ingredients

  • 1 large ruby red grapefruit, segmented and sliced thin
  • 1 bulb fennel shaved finely, plus it’s tops reserved
  • 10g mint leaves, finely chopped
  • 20g basil leaves
  • 2 tbsp extra virgin olive oil
  • 2 tbsp red wine vinegar
  • 1 tsp salt
  • ¼ tsp black pepper
  • ¼ cup shaved parmigiano reggiano

Method

  • 1
    Arrange the slices of grapefruit and fennel over a large serving platter. Top with the fennel tops, mint and parmesan.
  • 2
    Blend or bash the basil leaves in a mortar and pestle with 1 tablespoon of olive oil until you form a chunky puree. Mix through the remaining olive oil.
  • 3
    Dress the salad with the basil oil, vinegar, salt and pepper.
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