SAMFA-Cannellini Bean, Fennel, Apple & Roasted Mushroom Salad

Serves 4

Ingredients:

1 x 400g tin cannellini beans, rinsed and drained

1 bulb fennel, sliced very thinly

1 large stalk celery, sliced

400g medium portabello mushrooms, quartered

1 tsp garlic powder

150g mixed baby lettuce leaves

2 green apples, sliced thinly

50g walnuts, toasted and roughly chopped

Fennel fronds, for serving

Olive oil, for dressing

Sherry vinegar, for dressing

Salt and pepper, to taste

Method:

Place the cannellini beans, fennel and celery in a small bowl.Drizzle with a little olive oil and sherry vinegar.Season with salt and pepper. Toss to combine and set aside

Preheat oven to 200 ̊C, fan on.

Place mushrooms on a baking tray.Drizzle with olive oil and season with salt, pepper and garlic powder.Roast for ± 7 minutes until tender and juicy, but retain some bite. Allow the mushrooms to rest.

Once the mushrooms have rested, assemble the salad.

Layer the baby leaves and apples on a serving platter.

Spoon over the marinated bean mixture.

Top with the roasted mushrooms.

Sprinkle with walnuts and fennel fronds. Season lightly.

Drizzle everything with a little extra sherry vinegar and olive oil and serve!

Recipe courtesy of SAMFA