Roast Fennel, Mozzarella & Big Bean Salad
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Total: 30 mins
A tender roast salad made with sweet slices of fennel folded with soft butter beans, creamy mozzarella and fresh rocket. Drizzled in a zingy lemon, garlic and mint dressing.
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400 kcal
(per portion)
Ingredients you'll need
  • 1 fennel bulb
  • 1 garlic clove
  • A handful of mint, leaves only
  • A handful of chervil
  • 1 lemon
  • 400g tin of butter beans
  • 100g mozzarella
  • 50g rocket
From your kitchen
  • 2 tbsp olive oil
  • Sea salt
  • Freshly ground pepper
You'll need
  • Roasting tin
Step by step this way
  • 1.

    Preheat your oven to 180°C/Fan 160°C/Gas 5. Trim the base and any dry ends off the fennel, saving any wispy green fronds for later. Halve the fennel and thinly slice it. Scatter the fennel slices into a roasting tin and toss with 1 tbsp olive oil and some salt and pepper. Roast in the oven for 20-25 mins, till caramelised and tender.

  • 2.

    Meanwhile, peel the garlic and crush or finely grate it. Pick the mint and chervil leaves off their sprigs and finely chop them. Zest the lemon. Slide the garlic, herbs and zest into a small bowl. Squeeze in the juice from half the lemon and pour in 1 tbsp olive oil. Add a little salt and pepper and stir to make a dressing.

  • 3.

    Drain and rinse the butter beans. Shake dry and tip them into a large bowl. Tear the mozzarella into pieces.

  • 4.

    When the fennel is roasted, tip it into the bowl with the butter beans. Add the rocket and mozzarella. Pour over the dressing and toss to mix. Pile the salad onto a couple of plates and serve topped with any reserved fennel fronds.

This recipe is from
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