نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."

سلطة العنب المشوي مع الدقة والشمر، مع صلصلة بذور عباد الشمس

Mediterranean 10 Mins Prep · 15 Mins Cook

Peel and roughly chop the garlic.
To make the sunflower seed dressing, combine the garlic, 35g sunflower seeds, lemon, ¼ tsp salt and water in a blender and blitz on a high speed until smooth and creamy.
To make the dukkah grapes, combine the vinegar, 3 tbsp olive oil, sugar, dukkah and 1 tsp salt in a large bowl. Add the grapes and toss to coat.
Prepare a BBQ to medium-hot and place the grapes on the grid, reserving the marinade. Grill for approx. 5 minutes turning occasionally. Remove from the heat and return to the marinade.
Quarter the fennel and place in a large bowl. Combine with the remaining oil and salt.
Place on the hot BBQ and grill until charred and cooked through, approx. 10 minutes.
Toast the remaining sunflower seeds in a hot pan until golden brown. Remove from the heat and cool.
Serve the grapes with the grilled fennel, sunflower-seed dressing and toasted seeds.