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.
Ingredients
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
Instructions
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!