Fennel and bean salad


  • grated zest and juice of 1 small orange
  • 1 teaspoon wholegrain mustard
  • 1½ tablespoons extra virgin olive oil
  • 1 clove garlic, crushed
  • 1 can cannellini beans, about 400 g, drained and rinsed
  • ⅔ cup (85 g) pitted green olives
  • salt and pepper
  • 1 large bulb of fennel, about 350 g, sliced
  • 150 g green beans, halved
  • 2 zucchini, about 250 g in total, sliced
  • 6 slices prosciutto, about 85 g in total, fat removed and slices halved


  1. Mix together the orange zest and juice, mustard, oil and garlic in a gratin or other shallow baking dish.
  2. Add the cannellini beans and olives and toss well.
  3. Season with salt and pepper to taste, then set aside while preparing the rest of the salad.
  4. Bring a saucepan of salted water to the boil, add the fennel and green beans, and simmer for 1 minute.
  5. Add the zucchini and cook for a further 3–4 minutes, or until the vegetables are just tender.
  6. Meanwhile, preheat the grill to high.
  7. Drain the vegetables and toss them with the cannellini beans and olives in the gratin dish.
  8. Scrunch up the pieces of prosciutto and arrange on top.
  9. Place the dish under the grill and cook for 1–2 minutes, just to warm the ham, then serve immediately.

Serves 4
Preparation: 15 minutes
Cooking: about 10 minutes

Source: Light bites & lunches
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