Chargrilled fennel salad
prep: 10 minutes
cook: 15-20 minutes
serving: 4
Nutrition Facts
each serving
KCal
85
Carbs
5g
fiber
5.7g
Protein
3.3g
Fat
4.5g
Saturates
0.6g
Sugars
4g
Salt
0.04g
Fruit/Veg Portion
2
Ingredients
all 8 types- 2 fennel bulbs, cut into half cm-thick slices (375g prepared weight)
- 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
Directions
4 steps in totalStep 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.
Step 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.
Step 3
Add the warm fennel, beans and tomatoes to a bowl, and mix together.
Step 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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