use left or right arrow keys to navigate the tab,
Page First page Last page More pages Next page Previous page
Press Enter or Space to expand or collapse and use down arrow to navigate to the tab content
Click to read more about this recipe
Ihr Webbrowser ist veraltet und wird von Microsoft Windows nicht mehr unterst├╝tzt. Aktualisieren Sie auf einen neueren Browser, indem Sie eine dieser kostenlosen Alternativen herunterladen.

Charred Fennel and Butter Bean Salad

Try our fennel and butter bean salad for a quick and easy recipe made with fresh vegetables and beans.

A quick and easy salad made with fresh vegetables and beans.

  • Cooking Time
    10 minutes
  • Prep Time10 minutes
  • Servings4 portions
recipe image Charred Fennel and Butter Bean Salad
  • 2 large fennel bulb
  • 1 lemon zested juiced
  • handful rocket
  • 1 tbsp Flora
  • 1 can butter beans
  • 1 crushed clove garlic
  • 100 ml white wine
  • 25 grams chopped parsley
  • 30 grams toasted hazelnuts
  1. Chop off the tops of the fennel bulbs, reserving any of fronds if there are any. Cut the bulbs in half and slice 1 half into half moons, mix with the lemon zest, half of the lemon juice and the rocket. Season and set aside.
  2. Slice the remaining fennel into wedges. Heat the Flora Original in a large frying pan over a high heat. Add the fennel wedges flat side down and fry for 2-3 mins, then turn so the other flat side is down into the pan and fry for 2 more mins - both sides should be nice and charred.
  3. Crush the garlic to the pan and fry for 2 mins longer, then turn down the heat and add the white wine. Cook for 2 mins then add the butter beans and chopped parsley and toss.
  4. Squeeze the juice from the remaining lemon half and season well. Tip into a serving bowl and top with the raw fennel salad and chopped hazelnuts.