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Chargrilled fennel salad

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Ideal for a barbecue or picnic, these savoury fritters are delicately seasoned and packed with veggies.
Serves
4
Prep
10 minutes
Cook
15-20 minutes
Each 192g serving contains (excludes serving suggestion)
KCal
86
Carbs
6.70g
Protein
3.10g
Fat
4.40g
Saturates
0.60g
Sugars
5.50g
Salt
0.10g
Portion Fruit & Veg
2
Ingredients
Ingredients
2 fennel bulbs, cut into half cm-thick slices
200g fine green beans, trimmed
150g cherry tomatoes, halved
Juice half lemon, plus wedges to serve
1 tbsp olive oil
10g fresh mint, roughly chopped
20g parsley, roughly chopped
10g pumpkin seeds
Method
  1. 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.
  2. Meanwhile, add the beans to a pan of boiling water. Boil for 4 minutes, then plunge into cold water to stop them cooking further.
  3. Add the warm fennel, beans and tomatoes to a bowl, and mix together.
  4. Add the lemon juice, olive oil, mint, parsley and seeds. Mix well and arrange on a large serving plate with wedges of lemon.
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