Fennel, Green Bean, Mint & Citrus Salad

Prep Time:

20 minutes

Cook Time:

5 minutes

Serves:

4

I have included more ingredients than the title suggests. The warmth of the chilli and fennel is balanced by bright citrus and fresh mint. Green beans and peppery rocket are brought together with a citrus, honey and mustard dressing. It works especially well alongside grilled seafood, poultry, beef or a hearty pasta dish.

Ingredients

1 x head of fennel
1 x small pack of green beans
1 x small pack of rocket
1 x pink grapefruit
1 x pear or apple
2 x large seedless oranges
2 tbsp lemon juice
2 tbsp pine nuts, toasted
2 tbsp black olives, halved
10 mint leaves, finely shredded
1 tbsp honey
1 tsp Dijon mustard
2 tbsp cider or white wine vinegar
Olive oil or cold-pressed rapeseed oil
Sea salt & black pepper
Chilli flakes optional

Method

1. Trim the ends of the beans, cut in half, bring a pan of salted water to a boil, cook the beans for 3 minutes, refresh in iced water, dry them on kitchen paper.
2. Segment the orange and the grapefruit, squeeze out the juice and reserve it for the dressing.
3. Remove the outer leaves of the fennel if needed, reserve the green fronds, then cut it into four lengthways.
4. Cut out the woody stem if needed, then slice with a sharp knife starting at the flat side.
5. Toss the sliced fennel in half of the lemon juice
6. Slice the pear and add to the remaining lemon juice.
7. Meanwhile, make the dressing and chop the reserved fronds.
8. Put the reserved citrus juice and honey into a pan. Reduce by half over a low heat, then allow to cool.