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Fennel, white bean and pickled radish salad

This fennel salad recipe is perfect for spring, combining crunchy, thinly sliced fennel, zesty lemon and creamy white beans for a protein boost
Fennel, white bean and pickled radish saladEmma Galloway
4
10M

For more of Emma’s recipes visit mydarlinglemonthyme.com, or find Emma on Instagram @mydarlinglemonthyme

Ingredients

Toasted sunflower seeds

Method

1.Using either a mandoline or a sharp knife, finely slice the fennel bulb and place in a bowl. Add zest to the bowl, along with half the lemon juice.
2.Place cannellini beans in a small bowl, add the remaining lemon juice, mint and olive oil. Season with salt and pepper and set aside.
3.Heat a small, dry frying pan over medium-high heat and toast sunflower seeds, stirring often, for 1-2 minutes or until golden. Add olive oil, ground coriander and a good pinch of salt and stir well to evenly coat. Remove from heat and set aside.
4.To serve, arrange a little fennel and cannellini bean mixture on four plates, divide the pickled radishes evenly between the plates, then sprinkle with sunflower seeds.
  • Lightly pickling radishes not only tames their somewhat hot nature, but also gives them the most beautiful hot-pink tone, which looks great in salads. To make quick pickled radishes, finely slice 1 bunch radishes (7-8 radishes) using either a mandoline or a sharp knife. Transfer to a glass or ceramic bowl and add 2 Tbsp apple cider vinegar, 2 tsp unrefined raw sugar or honey and 1/4 tsp fine sea salt. Give it all a good mix and set aside for 20-30 minutes to lightly pickle, stirring occasionally. – The toasted sunflower seeds can be prepared well in advance; just cool and store them in an airtight glass jar (they will keep for up to a week).
Note

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