Runner bean and fennel salad
30 Jan 2024
Prep Time
5 minutes
Cook Time
2 minutes
Total Time
7 minutes
Background
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
- 100g runner beans
- ½ fennel bulb
- 1 tsp Dijon mustard
- 2 tsp olive oil
- 1 tsp honey
- ½ lemon juiced and zested
- Salt and pepper
Instructions
- 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.
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Categories
- Meal Type: - Everyday - Quick & Easy - Salad - Side - Steam
- Cuisines: - Italian
- Occasions: - Dinner Party - Parties - Picnic - Sunday Lunch
- Ingredients: - Beans - Greens & Salads
- Health and Diet: - Dairy Free - Gluten Free - Healthy - High Fibre - Low Carb - Vegan - Vegetarian
- Skill Levels: - Easy
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