Roasted Fennel, Mozzarella & Butter Bean Salad
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Total: 40 mins
Tender roast fennel tossed with soft butter beans, fresh herbs and creamy chunks of mozzarella makes a vibrant summer salad full of sweet, aromatic flavour.
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428 kcal
(per portion)
Ingredients you'll need
  • 1 fennel bulb
  • 2 garlic cloves
  • A handful of mint
  • 1 lemon
  • 400g tin of butter beans
  • 100g mozzarella
  • 50g lamb's lettuce
From your kitchen
  • 2 tbsp olive oil
  • SEa salt + black pepper
Step by step this way
  • 1.

    Heat your oven to 180°C/Fan 160°C/Gas 4. Trim the base and any dry ends from the fennel (save 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. Slide into the oven and roast for 20-25 mins, till caramelised around the edges and tender.

  • 2.

    Meanwhile, peel the garlic cloves and crush or finely grate them. Pick the mint leaves off their sprigs and finely chop them, along with the fennel fronds. Zest the lemon. Slide the garlic, herbs and zest into a small bowl. Squeeze in 1 tbsp lemon juice and pour in 1 tbsp olive oil. Add a little salt and pepper and whisk 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 and add to the bowl.

  • 4.

    When the fennel is roasted, add it to the bowl with the butter beans. Scatter over the lamb’s lettuce. Pour over the dressing and toss to coat. Pile the salad onto plates and serve.

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