Warm Bean and Fennel Salad
A customer submission to our bank of recipes.
500g French beans
Pukara Estate Robust Lime flavoured Virgin Olive Oil
1 Fennel Bulb
1 tin of Butter Beans (the large size beans)
2 cloves of Elephant or Russian Garlic (or about 4 cloves of regular garlic)
Half bunch of continental parsley
Sea Salt and Black Pepper
Steam French beans till cooked, but still slightly firm, then rinse quickly in cold water to refresh Cut Fennel bulb in half and remove core, then slice length-wise into thin strips about the same size as the French beans, and steam till cooked, but still slightly firm, then rinse quickly in cold water to refresh.
Drain the Butter Beans and rinse well in cold water to remove all of the tinned liquid Roast the unpeeled garlic in a hot oven for about 10 minutes, then peel and slice thinly Combine French beans, butter beans and fennel in bowl. Season with Salt and Pepper to taste. Pour over a good slurp of Lime flavoured oil, and gently toss till well coated. Sprinkle over the thinly sliced garlic, and some chopped parsley.
NOTE: Semi-dried tomatoes (dry, not in oil) can also be used instead of the butter beans, or as an addition. Serve warm with some crusty bread.