Lovely salad with oven roasted fennel, cannellini beans, green leaf lettuce, tomatoes and a fine balsamic dressing. The perfect starter, or main course for all seasons.
Prep Time 10 minutesminutes
Cook Time 25 minutesminutes
Total Time 35 minutesminutes
Servings 4Servings
Calories 97kcal
Ingredients
FOR THE SALAD:
200-220gmixedgreen leaf lettuce, I use baby spinach
240gCannellini beans beansdrained and washed, equivalent to a can or a jar of 400g before draining.
150gCherry tomatoeshalved
FOR THE FENNEL:
2Fennel bulbsmedium size, stalk and woody parts removed, cut into coarse pieces.
Drain cannellini beans from can, rinse with cold water and set aside.
240 g Cannellini beans beans
Preheat the oven to 200 degrees and prepare a baking dish.
Wash the fennel, remove the stalk, woody parts and cut into coarse pieces. Put in a bowl, add oil, tamari and spice mixture and mix well once. Place in a baking dish and place in the oven.
2 Fennel bulbs, 15 ml Frying and baking oil, 2 tbspn Italian spice blend, 30 ml Tamari
Put in the oven and roast at 200degrees for 25 minutes. Depending on how crispy you want the fennel, braise for 5-10 minutes longer.