Piyaz with Fennel & Onion
Clock Image
Prep: 15 mins
Cook: nil
This marvellous Iranian salad is beautifully dressed top to bottom, giving you a magnificent medley of flavours.
This recipe is a:
See this week's box.
449 kcal
(per portion)
Ingredients you'll need
  • 1 lemon
  • A handful of oregano
  • A tin of cannellini beans
  • A sachet of tahini
  • 1 garlic clove
  • 1 fennel
  • 1 red onion
  • A pinch of chilli flakes
From your kitchen
  • 2 tbsp olive oil
  • Sea salt
  • Freshly ground pepper
  • 2 tbsp cold water
You'll need
  • Grater
  • Food processor (optional)
  • Bowl
Step by step this way
  • 1.

    Zest your lemon into the bowl of a food processor or blender. Add the oregano leaves, half the garlic clove, a pinch of salt, 2 tbsp olive oil and 2 tbsp lemon juice.

  • 2.

    Whizz into a dressing. Taste. Tweak as needed. No processor? Finely chop your oregano and whisk with the remaining ingredients. Put the dressing to one side.

  • 3.

    Put the tahini in a large bowl. Whisk with a pinch of salt, 1 tbsp lemon juice and 2 tbsp water. Taste. Add a little of the remaining garlic or more lemon juice, if you like.

  • 4.

    Drain the beans. Rinse well. Halve and thinly slice the fennel. Halve, peel and thinly slice your onion. Put your onion in a sieve. Pour over some boiling water. This will soften and sweeten the onions a little.

  • 5.

    Fold the beans, fennel and onion into the tahini dressing. Taste. Add a pinch of chilli flakes, to taste. Finish with the oregano dressing drizzled over and more chilli flakes (if you like) sprinkled over the top.