Bean salad with fennel and roasted peppers
If you have not tried finely sliced fennel bulbs in a salad, you are missing out on a subtle, almost onion-like crunch with very slight aniseed overtones. Add some beans for body, peppers for richness and sherry vinegar, just because you can, you have a complete, gorgeous meal. Try it
- 1 400 g can of haricot beans, rinsed many times and then drained.
- 2 sweet bell peppers, any colour.
- 1 fennel bulb, sliced finely, green tops reserved, if you are lucky enough to find a seller that retains them!
- Half an onion, very thinly sliced.
- A small handful of freshly chopped oregano leaves.
- A large handful of freshly chopped parsley leaves.
- 1 tablespoon of olive oil
- Sea salt & freshly ground black pepper to taste.
- A squeeze of fresh lemon juice.
- 1 teaspoon fennel seeds, bruised in a mortar and pestle.
- 3 teaspoons of sherry vinegar.
- Roast the bell peppers as shown here, remove skin and seeds then tear into strips.
- Place the beans, sliced fennel, fennel seeds and onions together with the roasted pepper strips in a serving bowl. Add the parsley, oregano and reserved fennel tops if you had any. Toss well.
- Drizzle with sherry vinegar, lemon juice and olive oil, Season with salt and pepper and toss again..
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