Fennel, white bean and pickled radish salad
This fennel salad recipe is perfect for spring, combining crunchy, thinly sliced fennel, zesty lemon and creamy white beans for a protein boost
Ingredients
Fennel, white bean and pickled radish salad
- 1 medium fennel bulb
- zest and juice 1 lemon
- 390 g tin cannellini beans, rinsed and drained
- 1 handful mint leaves, finely chopped
- 1 tbsp extra virgin olive oil
- pickled radishes (see recipe tips)
Toasted sunflower seeds
- 1/2 cup sunflower seeds
- 1/2 tsp olive oil
- 1/4 tsp ground coriander
- fine sea salt
Steps
- Using either a mandoline or a sharp knife, finely slice the fennel bulb and place in a bowl. Add zest to the bowl, along with half the lemon juice.
- Place cannellini beans in a small bowl, add the remaining lemon juice, mint and olive oil. Season with salt and pepper and set aside.
- Heat a small, dry frying pan over medium-high heat and toast sunflower seeds, stirring often, for 1-2 minutes or until golden. Add olive oil, ground coriander and a good pinch of salt and stir well to evenly coat. Remove from heat and set aside.
- To serve, arrange a little fennel and cannellini bean mixture on four plates, divide the pickled radishes evenly between the plates, then sprinkle with sunflower seeds.
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