*This recipe is gluten-free according to industry standards
Ingredients
- olive oil
- fennel bulbs 2 large, quartered and sliced into rough 1/2cm slices
- oranges 4
- mixed salad leaves 100g
- cannellini beans 400g tin, rinsed and drained
- pecan nuts 100g, toasted
- golden raisins 75g
- chives a small bunch, roughly chopped
DRESSING
- red wine vinegar 2 tbsp
- honey 1 tbsp, see notes below
- ground cinnamon 1 tsp
- cayenne pepper 1/2 tsp, (optional)
- extra-virgin olive oil 1 tbsp
Method
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Step 1
Heat a little oil in a large frying pan and fry the fennel slices over a medium heat until they’re slightly softened and the edges are golden brown. Remove from the pan, season and set aside. Whisk all the dressing ingredients together with 1 tbsp water and some seasoning.
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Step 2
Peel the oranges by cutting a disc of peel from the top and another from the bottom to create flat surfaces. Then, using a very sharp knife, slide the blade from top to bottom of orange in strips and remove the peel and any pith. Halve the exposed orange, then cut into rough centimetre-thick slices.
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Step 3
Arrange the mixed leaves on a large platter or shallow salad bowl. Then scatter over the cannellini beans and arrange the orange and pecan pieces. Lastly, dot with fennel, scatter with raisins and chives and drizzle over the dressing
Replace honey with maple syrup for a vegan version of this recipe.
Check out more of our quick and easy veggie meals here...
Nutritional Information
- Kcals 282
- Fat 15g
- Saturates 1.4g
- Carbs 27g
- Sugars 13.5g
- Fibre 7.5g
- Protein 5.9g
- Salt 0.2g
