Roast Fennel and Leek Salad with Butterbeans

Ingredients

• •800 g butter beans
• •2 slices fennel bulbs
• •50 g feta cheese
• •1 tbsp honey
• •juice of lemon
• •3 medium leeks
• •2⅔ tbsp olive oil
• •salt and pepper

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Method

From foodista.com — read the original

1. 1Pre-heat your oven to 200C / 400F
2. 2Place the fennel and the leeks into a roasting tray, drizzle over the oil and add a little salt and pepper, mix through with your hands until everything is covered with the oil.
3. 3Put your vegetables in the oven to roast for about 25 minutes. About halfway through the cooking time, remove from the oven and mix around so that you get a more even browning on the veggies.
4. 4The vegetables are ready when some are browned and they have all softened.
5. 5Remove from the oven and allow to cool a little. Whilst the vegetables are cooking you can mix up the dressing.
6. 6Add the beans and the dressing to the roast vegetables, mix through carefully until you get an even looking salad, then check for seasoning.
7. 7Place your salad into a serving bowl, crumble over the feta and sprinkle over the fennel frons. This salad is best served at room temperature.
8. 8Tips and VariationsI like to serve the salad with fish, baked salmon is my favourite. It goes really well with chicken and pork too. This salad will keep for a couple of days in the fridge.
9. 9I like to liven it up by a tin of tuna or salmon through any leftovers for a tasty lunch the next day.