Roast Fennel and Leek Salad with Butterbeans

Ingredients

• •800 g canned butter beans, drained and rinsed
• •2 fennel bulbs
• •50 g feta cheese
• •1 tbsp honey
• •1 lemon
• •3 medium leeks
• •2⅔ tbsp olive oil
• •salt and pepper

Method

Adapted from foodista.com

1. 1Pre-heat your oven to 200C / 400F.
2. 2Place the fennel and the leeks into a roasting tray.
3. 3Drizzle over the oil.
4. 4Add a little salt and pepper.
5. 5Mix through with your hands until everything is covered with the oil.
6. 6Put your vegetables in the oven to roast for about 25 minutes.
7. 7About halfway through the cooking time, remove from the oven.
8. 8Mix around so that you get a more even browning on the veggies. The vegetables are ready when some are browned and they have all softened.
9. 9Remove from the oven and allow to cool a little.
10. 10Whilst the vegetables are cooking you can mix up the dressing.
11. 11Add the beans and the dressing to the roast vegetables, mix through carefully until you get an even looking salad, then check for seasoning.
12. 12Place your salad into a serving bowl.
13. 13Crumble over the feta.
14. 14Sprinkle over the fennel frons. This salad is best served at room temperature.