First make the dressing. Pop the coriander and fennel seeds into a small saucepan and dry roast until fragrant. Add the sliced garlic and bay and then the liquids – orange and lemon juice and wine vinegar. Bring to the boil then reduce right down and simmer gently for 2 minutes. Taste and sweeten with agave.
Place all the prepared veggies and grapes in a bowl and pour over the hot dressing and toss through. Spoon into a preserving jar or air tight container and chill. Great for up to 3 days.
