Runner bean and fennel salad
This runner bean and fennel salad is a delicate salad that goes well with grilled fish or pork chops. You can serve it in a burger too, or with poached/fried eggs for a vegetarian lunch. For a vegan version use date/agave/maple syrup instead of honey.
Ingredients
Method
- Using a bean slicer, shred the runner beans into long strings, then cut them half. Put them in a pan of boiling water and blanch for 2 minutes, then drain and rinse under cold water.
- Cut the fennel into thin slices, reserving the fronds, then scatter the fennel pieces into a bowl. Add the runner beans.
- Mix the mustard, oil, honey and lemon juice. Taste and adjust it to your liking.
- Pour over the beans and fennel, toss gently.
- Chop the fennel fronds and sprinkle over the salad.