Bean & Fennel salad

SaladVegetarianQuick

Jun 26

Written By Sophie Burton

This salad doesn’t even feel like you are eating ‘salad’, the beans are soft and creamy, the fennel crunchy and the dressing just brings the two ingredients together like a match made in heaven. If you are unsure about fennel, try out this recipe, I guarantee it will put fennel on your favourite veg list. It’s best made in advance with time to sit in the fridge for at least an hour or overnight.

Recipe Details

Serves: 2
Prep Time: 15 mins
Total Time: 15 mins (+ overnight chilling)
Difficulty: Intermediate

Meal prep storage

Store in an airtight container or cover tightly with clingfilm. Keep refrigerated for up to 3 days.

Ingredients

1 large fennel bulb (approx. 300g), cut into thin strips (reserve green fronds for garnish)
1 tin (400g) beans, drained and rinsed (choose: borlotti, cannellini, kidney, butter, pinto, or haricot)
3 spring onions, cut into 1cm chunks
2 tbsp fresh dill, finely chopped
--- The Dressing ---
1 lemon, juiced (approx. 3 tbsp)
3 tbsp olive oil
1 tsp honey
1 clove garlic, crushed
1/2 tsp salt
1/2 tsp ground black pepper

Method

Use a bowl or a flat surfaced bowl and place in the spring onion and fennel. Tip over the beans and spread them out over the dish. In a small jar or bowl, add the dill, lemon juice, olive oil, honey, garlic, salt and pepper. Tighten the jar lid on and give it a good shake to mix up, or in a bowl use a fork to bring the dressing together. Taste and adjust as needed.

Pour the dressing over the fennel and bean salad, picking over the fronds then using clingfilm seal the bowl and place in the fridge for 1 hour or overnight. The longer the dish has to absorb the dressing the better, this also allows the fennel to slightly soften. Enjoy!