Cannellini, fennel and rocket salad
Shaved fennel and white beans in a sharp lemon dressing, with capers, dill and pine nuts. It takes 15 minutes and needs no cooking beyond toasting the nuts.
Made without gluten ingredients.
Method
- Trim the fennel, keeping any green fronds, and shave the bulb as thinly as you can with a sharp knife or a mandoline. Drain and rinse the cannellini beans. Roughly chop the capers and the dill.
- Toast the pine nuts in a dry pan over a medium heat for 2 minutes, until golden, then tip onto a plate.
- In a large bowl, whisk the olive oil, the zest and juice of the lemon and a good pinch of salt.
- Add the fennel, beans, capers and most of the dill and toss. Leave for 5 minutes, so the fennel softens a little in the lemon.
- Fold in the rocket just before serving. Season with black pepper.
- Share between two plates and top with the pine nuts and fennel fronds.
Tip Shave the fennel as thin as you can, because thick slices stay tough. Keep the rocket back until the last moment so it does not wilt.
Per portion
| Energy | 464 kcal |
| Protein | 20 g |
| Carbohydrate | 36 g |
| of which sugars | 6 g |
| Fat | 22 g |
| of which saturates | 3 g |
| Fibre | 19 g |
| Salt | 0.86 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- cannellini beans2 tins
- fennel bulb1
- rocket60 g
- lemon1
- olive oil2 tbsp
- capers1 tbsp
- dill½ bunch
- pine nuts20 g
