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Griddled Peach Fennel & Butter Bean Salad

V
V*
DF
GF
Serves
4
Cook Time
20-25 minutes

Another of the dense salad series. Charred peaches, crunchy fresh fennel, creamy butter beans and plenty of mint, all brought together with a simple lemony dressing. Substantial but super fresh.

Another of the dense salad series. Charred peaches, crunchy fresh fennel, creamy butter beans and plenty of mint, all brought together with a simple lemony dressing. Substantial but super fresh.

IngredientsMethod

Ingredients

For the Salad
  1. Peaches |3 ripe| sliced in half, destoned and cut into wedges
  2. Olive oil |1 tbsp|
  3. Fennel bulb |1 small| very finely sliced or mandolined
  4. Red onion | half | very finely sliced or mandolined
  5. Large mild red chilli |1| very finely sliced or mandolined, seeds removed
  6. Butter beans |1 x 400g tin| drained, rinsed and dried
  7. Fresh mint |Small bunch| roughly chopped
  8. Lemon |Zest and juice of 1|
  9. Flaky sea salt and black pepper | |
  10. Shaved parmesan | | optional, plant based parmesan or hard cheese for vegan
For the Dressing
  1. Olive oil |2 tbsp|
  2. Mustard |1 tsp| Dijon or wholegrain
  3. Maple syrup |1 tsp|
  4. Lemon juice |1 tbsp|
  5. White wine vinegar |1 tsp| optional
  6. Sea salt |Pinch|
To Serve
  1. Extra mint leaves | | picked
  2. Toasted fennel seeds or pumpkin seeds | | optional, for crunch

Ingredients

For the salad
Tofu
150g
Chickpeas
1 can (400g)
Green Lentils
100g
Spinach
150g
Almonds
2 tbsp
Tempeh
100g
Olive oil
1 tsp
Avocado
1
Chilli Flakes
Pinch

Method

Prep the peaches
  1. Toss with 1 tbsp olive oil and a pinch of salt
Griddle the peaches
  1. Heat a griddle pan over high heat until smoking hot
  2. Gently the peach wedges cut-side down and sear for 1–2 minutes per side until lightly charred with grill marks
  3. Set aside to cool slightly
Prep the raw veg
  1. Add the fennel, red onion and chilli to a large mixing bowl with a pinch of sea salt and the juice of half the lemon
  2. Massage gently with your hands to soften and mellow any sharpness, set aside
Make the dressing
  1. In a small jar or bowl, whisk or shake together the olive oil, mustard, maple syrup, lemon juice and vinegar if using
  2. Season with a pinch of salt
Assemble the salad
  1. Add the beans and griddled peaches to the bowl along with the lemon zest and most of the chopped mint leaves
  2. Drizzle over the dressing and toss gently to combine everything
Serve
  1. Serve as desired
  2. Finish with extra mint, a few toasted seeds for crunch, and a final drizzle of olive oil too if you fancy

Method

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griddled-peach-fennel-butter-bean-salad