Medium
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
- 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
- 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.
- 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.
- 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.
- 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.
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