Ingredients
| 1 | Fennel bulb, cleaned and thinly sliced |
| 4 stems | Broccolini, blanched |
| 1 | Carrot, peeled and julienned |
| 1 | Grapefruit, segmented |
| 1 handful | Baby rocket |
| ½ cup | Vinaigrette, use a seeded mustard vinaigrette if available |
| 8 | Portobello mushrooms, roasted with rosemary (Main) |
| 1 to taste | Sea salt flakes |
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Directions
- In a mixing bowl, mix together the fennel, broccolini, carrot, grapefruit and rocket.
- Fold through the vinaigrette and add a little sea salt.
- Slice the mushrooms very thinly and lay the slices overlapping each other in the centre of a round plate.
- Dress with a little vinaigrette and spoon the salad in the centre.
