Cannellini Bean, Fennel, Apple & Roasted Mushroom Salad

For a light lunch that is also brimming with flavor, try this Cannellini Bean, Fennel, Apple & Roasted Mushroom Salad.
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Prep Time 20 minutes
Cook Time 20 minutes
Course Culinary Collection, Salad, Starters
Cuisine South African
Servings 4


For the salad

  • 400 g tin cannellini beans rinsed and drained
  • 1 bulb fennel sliced very thinly
  • 1 tsp large stalk celery sliced
  • 400 g medium portabello mushrooms quartered
  • 1 tsp garlic powder
  • 150 g mixed baby lettuce leaves
  • 2 green apples sliced thinly
  • 50 g walnuts toasted and roughly chopped
  • fennel fronds for serving

For the dressing

  • olive oil
  • sherry vinegar
  • salt and pepper to taste


For the salad

  • Place the cannellini beans, fennel and celery in a small bowl.
    Drizzle with a little olive oil and sherry vinegar.
    Season with salt and pepper. Toss to combine and set aside.
  • Preheat oven to 200˚C, fan on.
    Place mushrooms on a baking tray.
    Drizzle with olive oil and season with salt, pepper and garlic powder.
    Roast for ± 7 minutes until tender and juicy, but retain some bite.
  • Allow the mushrooms to rest.
    Once the mushrooms have rested, assemble the salad.

To assemble

  • Layer the baby leaves and apples on a serving platter.
    Spoon over the marinated bean mixture.
  • Top with the roasted mushrooms.
    Sprinkle with walnuts and fennel fronds. Season lightly.
    Drizzle everything with a little extra sherry vinegar and olive oil and serve!
Keyword salad, sides, starters