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Chargrilled fennel salad

Chargrilled fennel salad

A healthy and vibrant salad, ideal for a barbecue or picnic.

Serves

4

Prep

10 minutes

Cook

15-20 minutes

Nutritional Information:

Each 192g serving contains (excludes serving suggestion)

KCal: 85
Carbs: 5.0g
Fibre: 5.7g
Protein: 3.3g
Fat: 4.5g
(Low)
Saturates: 0.6g
(Low)
Sugars: 4.0g
(Low)
Salt: 0.04g
(Low)
Fruit/Veg Portion: 2

What makes a healthy, balanced diet?

Ingredients

Ingredients

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

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Method

Method

Step 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.