- Add the slices of fennel to a hot griddle pan, cooking each side for 2–3 minutes until charred. Set aside for 5 minutes to cool slightly.
- Meanwhile, add the beans to a pan of boiling water. Boil for 4 minutes, then plunge into cold water to stop them cooking further.
- Add the warm fennel, beans and tomatoes to a bowl, and mix together.
- Add the lemon juice, olive oil, mint, parsley and seeds. Mix well and arrange on a large serving plate with wedges of lemon.