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Flora Recipes

Charred Fennel and Butter Bean Salad

  • Prep Time 10min
  • Cook Time 10min
  • Salad

Fancy a veggie meal? Simply delicious, try our fennel and butter bean salad for a quick and easy recipe made with fresh vegetables and beans.

Perfect for a light and tasty meal, with less than 10 ingredients, this tasty salad can be the appetiser for a main dish or simply your lunch and dinner. A salad is always a good idea!



  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.


  • 2 large fennel bulbs
  • 1 lemon, zest and juice
  • Handful rocket leaves
  • 30g Flora Original
  • 1x 400g jar drained butter beans
  • 1 crushed clove garlic
  • 100ml white wine
  • 25g chopped parsley
  • 30g toasted and roughly chopped hazelnuts

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