Roast Fennel, Mozzarella & Butter Bean Salad
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Total: 40 mins
Sweet roast fennel is the perfect partner for creamy mozzarella. Add a handful of peppery rocket to pep the dish up. And butter beans for richness. A garlicky lemon dressing brings them all together.
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471 kcal
(per portion)
Ingredients you'll need
  • 2 fennel bulbs
  • 2 garlic cloves
  • A handful of basil
  • 1 lemon
  • 400g tin of butter beans
  • 100g mozzarella
  • 50g rocket
From your kitchen
  • 3 tbsp olive oil
  • Sea salt
  • Freshly ground pepper
Step by step this way
  • 1.

    When the fennel is roasted, tip it into the bowl with the butter beans. Add the rocket and mozzarella. Pour over the dressing and toss to mix. Pile the salad onto a couple of plates and serve topped with any reserved fennel fronds.

  • 2.

    Preheat your oven to 180°C/Fan 160°C/Gas 5. Trim the base and any dry ends off the fennel bulbs, saving any wispy green fronds for later. Halve the fennel bulbs and thinly slice them.

  • 3.

    Arrange the fennel slices in a roasting tin. Toss with 1 tbsp olive oil and some salt and pepper. Roast for 20-25 mins till just caramelised and tender.

  • 4.

    Meanwhile, peel the garlic cloves and crush or finely grate them. Pick the basil leaves off their sprigs and tear them into small pieces. Zest the lemon. Slide the garlic, basil and lemon zest into a small bowl. Squeeze in the juice from half the lemon and pour in 2 tbsp olive oil. Add a little salt and pepper and stir to make a dressing.

  • 5.

    Drain and rinse the butter beans. Shake dry then tip them into a large bowl.

  • 6.

    Tear the mozzarella into pieces. Set aside.

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