Butterbean and fennel salad.

I’ve been eating more lentils and pulses this year. They are delicious and full of nutrients, a brilliant source of protein, iron and fibre (helping reduce your appetite if you’re watching your weight, which you might be in January!). Serves 2 generously.

Butterbean and fennel salad

Using canned beans makes this a quick and easy side dish or it’s  very good on its own for Meatfree Monday.

  • 2 x 400 g cans of butter beans
  • 1 bulb of fennel
  • 2 fat cloves of garlic
  • 1 lemon, zest and juice
  • a few sprigs of fresh thyme
  • a sprig of fresh rosemary
  • pomegranate seeds
  • olive oil
  • sea salt flakes

Butterbeans

Rinse and drain the butterbeans and place in a large bowl. Scrub the fennel bulb, cut in half and cut out the tough core, then finely slice and add this to the butterbeans.

Pomegranate, fennel, garlic and lemon

Finely chop the garlic; remove the leaves from the thyme sprigs and rosemary. Chop the rosemary leaves finely and add the herbs to the bowl. Season with salt flakes, olive oil and the zest of the lemon. Mix everything together with the juice of the lemon and pomegranate seeds.

Great in the lunchbox tomorrow with a little feta and rocket if there’s any leftover!

Butterbean and fennel salad with pomegranate herbs and lemon

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