Coarsely peel and grate the parsnips. Cut the fennel in wafer-thin slices. Sprinkle with some lemon juice. Mix the soya cuisine with the grain mustard and the remainder of the lemon juice. Season with pepper and salt. Add the fennel en parsnip to the vinaigrette and mix well. Garnish with some halved grapes, some walnuts and a couple of lavas leaves. Finish with the flat leaf parsley and serve immediately.