Italian Fennel & White Bean Salad
with Pistachio Vinaigrette
Cooking time
20 minutes
Servings
2/4
Calories
850 /serving
This insalata is brimming with Italian elements. The delicate anise flavour of fresh fennel is concentrated through roasting. For full-bodied bites, abundant veggies, warm white beans and pearl couscous are tossed in an exquisite pistachio and red wine vinaigrette.
We will send you:
- 2 Scallions
- 1 Fennel bulb
- 100g Matchstick carrots
- ½ Bunch of lacinato kale
- 25g Chopped pistachios
- 165g Multicoloured pearl couscous
- 30ml Red wine vinegar
- 540ml White kidney beans (canned)
- 10g Italian Links spices (salt, garlic, black pepper, fennel, rosemary, coriander, chili, sunflower oil)
Contains: Pistachios, Sulphites, Wheat
You will need:
Heavy pan (or a mortar and pestle)
Medium pot
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Strainer
Total Fat
28 g
Saturated Fat
4 g
Sodium
1430 mg
Total Carb
131 g
Sugars
15 g
Protein
35 g
Fibre
31 g
Preparation
Boil the couscous
- Preheat the oven to 450°F.
- Bring a medium pot of salted water to a boil.
- Add the couscous; stir gently to separate. Boil, 8 to 10 min., until tender.
- Drain and rinse.
- Transfer to a bowl and toss with a drizzle of oil to prevent clumping; season with S&P.
Start the fennel
- Meanwhile, using a heavy pan (or a mortar and pestle), press down on the spices, rocking the pan from side to side, until lightly crushed.
- Halve and core the fennel bulb lengthwise; cut into ¼ inch wedges.
- On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P.
- Roast, 10 min., until partially cooked.
Mise en place
- Meanwhile, drain and rinse the kidney beans.
- Thinly slice the scallions crosswise.
- Remove the kale leaves from the stems; tear the leaves.
Finish the fennel & roast the kidney beans
- In a small bowl, combine the kidney beans, a drizzle of oil, ½ the scallions, the remaining spices and S&P.
- When the fennel is partially cooked, add the kidney beans.
- Roast, 4 to 6 min., until the fennel is tender and the kidney beans are warmed through.
Make the vinaigrette
- Meanwhile, in a large bowl, combine the pistachios, vinegar, remaining scallions, 2 tbsp oil (double for 4 portions) and S&P.
Make the salad & serve
- To the bowl of vinaigrette, add the fennel, kidney beans, carrots, kale and couscous.
- Divide the salad between your plates. Bon appétit!
