Haricot Bean Salad with Caramelised Fennel and Tahini

Caramelised Fennel Salad2Nom Nom Nom Nom… (this is me in the office) Nom Nom Nom Nom ….

Anybody who has ever shared an office with me will testify that I cannot stop snacking for most of the day. This is why I need to check that whatever I am eating is reasonably healthy. I tend to be what we call in Germany a “Etappen-Esser” (stage eater) – I never eat much at once but I eat all day long. I graze.

For me a tin of beans is an essential in my kitchen cupboard, because you can always use them to make a filling and healthy dish. They very often land in one of our lunch boxes, mostly mid-week when I run out of fresh salad but have cravings for healthy food. Bean salads are so quick and easy to make that so you really have no excuse to not make them.

NOTE to yourself! You MUST transport this salad in a leak-proof tupperware wrapped in an extra secure plastic bag! Believe me; I have not followed this rule and found my Michael Kors bag soaked in a delicious mixture of tahini; lemon and garlic! … whoops 🙂

Thank goodness not all was spilled so I still could enjoy the salad and the bag was saved with some paper towels and a good clean at home.

Like many of Middle Eastern Dishes it has a very distinctive almost sweet and sour flavour. I have not cooked with fennel a lot; but I always was intrigued by it. I heard caramelized fennel has become quite popular since Ottolenghi’s infamous Caramelised Fennel Salad that has been beautifully recreated by the American Food Blog Adventures in Cooking. Caramelized Fennel has a very distinctive sweet flavour that goes very well with the red onion. The lemon juice and parsley add a sour freshness.

I prepared the salad the night before and just tossed it in a tahini dressing before packing it into my lunch boxes.

Source Adapted from Orient Express by Silvena Rowe

Haricot Bean Salad with Caramelised Fennel
 
Prep time
Cook time
Total time
 
Author:
Serves: 2
Ingredients
For the salad
  • 3 table spoons olive oil
  • 1 medium fennel bulb, thinly sliced
  • 1 red onion, thinly sliced
  • 10 g butter
  • zest and juice of 1 small lemon
  • 2 tins of white haricot beans (400 g each), sieved
  • 1 handful of fresh chopped parsley
  • 1 tsp sumac
For the dressing
  • 2 table spoons tahini
  • zest and juice of 1 small lemon
  • 1 clove of garlic
  • 1 table spoon of olive oil
  • ½ cup of water
Instructions
salad
  1. In a sauce pan heat the olive oil and saute the fennel and onion on a low heat for about 10- 15 minutes until they are caramelized.
  2. Season to taste and remove from the heat. Then stir in the butter, lemon zest and juice.
  3. Place the beans in a large bowl and add the fennel and onion, parsley and sumac.
  4. Mix well and season to taste.
dressing
  1. Combine all the ingredients in a separate bowl, add more water if required and drizzle over the salad

Caramelised Fennel Salad

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