Recipe of the Week – White Bean Salad with Fennel and Orange

This salad brings you the summer back to your plate as the nights start drawing in… From Greens & Beans

White Bean Salad with Fennel and Orange 

Serves 4
Preparation time 25 minutes

1 large or two small fennel bulbs
2 untreated oranges
1 red onion
250 g cooked giant butter (gigantes) beans
2 tbsp pine nuts
Salt
1 tsp fennel seeds
3 tbsp lemon juice
4 tbsp olive oil
2 tsp agave syrup
1 – 2 pinch(es) ground cinnamon
1-2 tsp chilli flakes

Halve the fennel lengthways, then slice very thinly with a knife. Wash the oranges in hot water and wipe dry. Finely grate the zest and then peel off the remainder of the rind and pith. Thinly slice the oranges horizontally and collect the juice.

Peel and slice the onion into very thin rings. Rinse the beans in a sieve and allow to drain well. Mix the beans with the fennel, orange slices and onion rings.

Toast the pine nuts in a dry frying pan until golden brown . Season lightly with salt and set aside. Coarsely grind the fennel seeds in a mortar.

To make the dressing, mix the collected orange juice with the lemon juice, olive oil, agave syrup, fennel seeds, cinnamon and chilli flakes and season with a little salt.

Toss the salad with the dressing  and sprinkle with the pine nuts.