cannellini-salad-main

Recipe

Grape Tomato, Braised Fennel and Cannellini Bean Salad

4
Serves
30 MINS
Prep Time
6 MINS
Cook Time
7
Ingredients
Ingredients
Method
  • 400 grams Grape Tomatoes, halved
  • 1 small garlic clove, peeled, finely chopped
  • 1/2 small bunch flat-leaf parsley, leaves picked
  • 1/4 cup white balsamic vinegar
  • 1/4 cup robust extra virgin olive oil
  • 4 baby fennel, tough outer leaves removed, cored, finely sliced lengthways (include fronds)
  • 400 grams can cannellini beans, drained, rinsed
  1. Combine tomatoes, garlic, balsamic and 1 tbs of oil in a large bowl. Season with sea salt and black pepper. Set aside for at least 20 minutes to allow flavours to develop.
  2. Meanwhile, heat remaining oil in a large, heavy-based frying pan over medium heat and add fennel.
  3. Cook, stirring, for 3 minutes until just starting to colour. Reduce heat to low and cover. Cook for a further 3 minutes until very soft.
  4. Add warm fennel and beans to tomatoes in bowl and stir until well combined. Toss through parsley leaves.
  5. Serve warm.