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Roast fennel and butter beans recipe

5 ratings

For a truly flavoursome, seasonal side dish try this easy roast fennel. The sharpness of preserved lemon cuts through the distinctive liquorice flavour of fragrant fennel perfectly, and hearty butter beans add texture. Serve as a delicious side dish that can be made in just over 30 minutes. See method

Serves 4
5 mins to prepare and 30 mins to cook
160 calories / serving
Healthy
Vegan
Vegetarian
Gluten-free
Dairy-free

Ingredients

400g tin butter beans, drained
3 tsp preserved lemon paste
40g pitted black olives, halved
1 tbsp tarragon leaves, chopped
1 fennel bulb, fronds reserved
2 tbsp olive oil
½ tsp cumin seeds
100g purple sprouting broccoli, trimmed
1 tbsp extra-virgin olive oil

If you don't have these beans, you can use any tinned bean in water

Each serving contains

Energy
665kj
160kcal 8%
Fat
11g 15%
Saturates
2g 8%
Sugars
3g 3%
Salt
0.5g 8%

of the reference intake
Carbohydrate 10.8g Protein 5.7g Fibre 3.1g

Method

Preheat the oven to gas 6, 200°C, fan180°C. Combine the butter beans, preserved lemon paste, olives and tarragon in a bowl. Set aside.
Slice the fennel in half, remove the stalk and then cut into 8 wedges. Combine with the olive oil and the cumin seeds. Season with a little salt and roast for 15 mins. Stir in the broccoli and 3 tbsp water and roast for a further 10 mins.
Stir through the butter bean mixture and return to the oven for a final 5 mins. Drizzle over the extra-virgin oil, garnish with the reserved fennel fronds and serve immediately.

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