Roast Fennel and Leek Salad with Butterbeans
If you have roughly 45 minutes to spend in the kitchen, Roast Fennel and Leek Salad with Butterbeans might be an awesome gluten free and lacto ovo vegetarian recipe to try.
- Servings: 4
- Total cooking time:
Ingredients:
- 2 400g cans of butter beans
- 2 fennel bulbs, chopped into thin slices
- 50gr feta cheese
- 1 tbsp of honey
- Juice of 1 lemon
- 3 medium leeks, cleaned thoroughly and sliced into about 2cm (just under an inch) pieces
- 2 tsp olive oil
- Salt and pepper
Instructions:
- Pre-heat your oven to 200C / 400F
- Place the fennel and the leeks into a roasting tray, drizzle over the oil and add a little salt and pepper, mix through with your hands until everything is covered with the oil. Put your vegetables in the oven to roast for about 25 minutes. About halfway through the cooking time, remove from the oven and mix around so that you get a more even browning on the veggies. The vegetables are ready when some are browned and they have all softened.
- Remove from the oven and allow to cool a little.Whilst the vegetables are cooking you can mix up the dressing.
- Add the beans and the dressing to the roast vegetables, mix through carefully until you get an even looking salad, then check for seasoning.
- Place your salad into a serving bowl, crumble over the feta and sprinkle over the fennel frons.This salad is best served at room temperature.Tips and VariationsI like to serve the salad with fish, baked salmon is my favourite. It goes really well with chicken and pork too.This salad will keep for a couple of days in the fridge. I like to liven it up by a tin of tuna or salmon through any leftovers for a tasty lunch the next day.
