Fennel, white bean and pickled radish salad

ingredients

• Fennel, white bean and pickled radish salad

  • 1 medium fennel bulb
  • zest and juice 1 lemon
  • 390 gram tin cannellini beans, rinsed and drained
  • 1 handful mint leaves, finely chopped
  • 1 tablespoon extra virgin olive oil
  • pickled radishes (see recipe tips)

• Toasted sunflower seeds

  • 1/2 cup sunflower seeds
  • 1/2 teaspoon olive oil
  • 1/4 teaspoon ground coriander
  • fine sea salt

method

• • 1

    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.

  • 2

    Place cannellini beans in a small bowl, add the remaining lemon juice, mint and olive oil. Season with salt and pepper and set aside.

  • 3

    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.

  • 4

    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.

notes

• Lightly pickling radishes not only tames their somewhat hot nature, but also gives them the most beautiful hot-pink tone, which looks great in salads. To make quick pickled radishes, finely slice 1 bunch radishes (7-8 radishes) using either a mandoline or a sharp knife. Transfer to a glass or ceramic bowl and add 2 Tbsp apple cider vinegar, 2 tsp unrefined raw sugar or honey and 1/4 tsp fine sea salt. Give it all a good mix and set aside for 20-30 minutes to lightly pickle, stirring occasionally. - The toasted sunflower seeds can be prepared well in advance; just cool and store them in an airtight glass jar (they will keep for up to a week).