Warm fennel, pepper, tomatoes and bean salad
This warm fennel, tomato and bean salad is a lovely side dish to serve with baked fish or roast chicken. It’s very easy to make and very healthy too.
Ingredients
Method
- Preheat the oven to 200°C.
- Cut off the root end of the fennel then cut the bulb lengthwise into thin wedges. Arrange this in an ovenproof dish, then add the lemon zest and juice and drizzle with the oil. Season with salt and pepper, sprinkle with chilli, then toss.
- Cover the pan with foil and roast in the oven for 20 minutes. Remove the foil and bake until tender and slightly brown for 15 minutes.
- Drain the beans, slice the peppers, cut the tomatoes in half. Mix together with the cooked fennel.
- Sprinkle the parsley over the salad.
- Serve it luke-warm.