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Orange, pecan and cannellini salad with sautéed fennel and golden raisins

Cannellini Bean Salad Recipe with Orange And Raisins

Orange, pecan and cannellini salad with sautéed fennel and golden raisins

Name: Orange, pecan and cannellini salad with sautéed fennel and golden raisins
Total time: 25 min
Yield: Serves 6
Cuisine: Persian
Ingredients: olive oil; 2 large fennel bulbs quartered and sliced into rough 1/2cm slices; 4 oranges; 100g mixed salad leaves; 400g tin cannellini beans rinsed and drained; 100g pecan nuts toasted; 75g golden raisins; a small bunch chives roughly chopped; 2 tbsp red wine vinegar; 1 tbsp honey see notes below; 1 tsp ground cinnamon; 1/2 tsp cayenne pepper (optional); 1 tbsp extra-virgin olive oil

Sabrina Ghayour

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Serves 6

Easy

Total time: 25 mins

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Persian cooking guru Sabrina Ghayour knows how to throw a party. Pair this gluten free, low calorie zingy salad with some of her other easy recipes (such as her lamb kofta puffs with tahini and tomato sauce or spiced cod frittas with harissa honey dip) to create an impressive sharing spread

Gluten free

Vegetarian

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Ingredients

Nutrition

olive oil
2 large fennel bulbs

quartered and sliced into rough 1/2cm slices
4 oranges
100g mixed salad leaves
400g tin cannellini beans

rinsed and drained
100g pecan nuts

toasted
75g golden raisins
a small bunch chives

roughly chopped

DRESSING

2 tbsp red wine vinegar
1 tbsp honey

see notes below
1 tsp ground cinnamon
1/2 tsp cayenne pepper

(optional)
1 tbsp extra-virgin olive oil

Nutrition: per serving

kcal282

low
fat15g
saturates1.4g
carbs27g
sugars13.5g
fibre7.5g
protein5.9g
salt0.2g

Method

step 1

Heat a little oil in a large frying pan and fry the fennel slices over a medium heat until they’re slightly softened and the edges are golden brown. Remove from the pan, season and set aside. Whisk all the dressing ingredients together with 1 tbsp water and some seasoning.
step 2

Peel the oranges by cutting a disc of peel from the top and another from the bottom to create flat surfaces. Then, using a very sharp knife, slide the blade from top to bottom of orange in strips and remove the peel and any pith. Halve the exposed orange, then cut into rough centimetre-thick slices.
step 3

Arrange the mixed leaves on a large platter or shallow salad bowl. Then scatter over the cannellini beans and arrange the orange and pecan pieces. Lastly, dot with fennel, scatter with raisins and chives and drizzle over the dressing

Replace honey with maple syrup for a vegan version of this recipe.

Check out more of our quick and easy veggie meals here...

Authors

Sabrina Ghayour Chef Portrait

Sabrina Ghayour

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