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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.
Print Recipe
Prep Time 5 minutes
Cook Time 2 minutes
Resting Time 4 hours
Total Time 10 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 100 g runner beans
  • ½ fennel bulb
  • 1 tsp Dijon mustard
  • 2 tsp olive oil
  • 1 tsp honey
  • ½ lemon juiced and zested
  • Salt and pepper

Method
 

  1. 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.
  2. Cut the fennel into thin slices, reserving the fronds, then scatter the fennel pieces into a bowl. Add the runner beans.
  3. Mix the mustard, oil, honey and lemon juice. Taste and adjust it to your liking.
  4. Pour over the beans and fennel, toss gently.
  5. Chop the fennel fronds and sprinkle over the salad.