Cannellini bean and mushroom salad with apple and fennel. Photo by South African Mushroom Farmer’s Association
Cannellini bean and mushroom salad with apple and fennel
If you’re looking for a plant-based meal that also provides all of your daily nutrition try this cannellini bean and mushroom salad with apple and fennel.
Cannellini bean and mushroom salad with apple and fennel. Photo by South African Mushroom Farmer’s Association
When you’re on a healthy diet, it can be hard to find healthy food that won’t break the bank. However, there is always something to be made with a salad and some mushrooms. This cannellini bean and mushroom salad with apple and fennel is fresh, hearty and full of those important ingredients you want to keep you fed. This recipe is also perfect for anybody looking for vegan and vegetarian meals to enjoy any time of day and any day of the week.
Cannellini bean and mushroom salad tips
Cannellini beans contain a wealth of B vitamins, including B12. They also provide iron, potassium, zinc, and other essential minerals to keep you healthy. They also contain lots of protein and fibre which is also provided by the beautifully roasted mushrooms. You can also pop the mushrooms on parchment paper in the air fryer for about 4-5 minutes at the same temperature as the method. The fennel adds that fresh flavour we all love and the fresh apples add a crunchy and refreshing element.
ALSO READ: Mushroom biltong recipe
If you’re looking for a plant-based meal that also provides all of your daily nutrition try this cannellini bean and mushroom salad with apple and fennel.
Cannellini bean and mushroom salad recipe
Course: Main, SideCuisine: South AfricanDifficulty: EasyServings
4
servingsPrep time
20
minutesCooking time
10
minutesTotal time
30
minutesIngredients
400 g 400 tinned cannellini beans, rinsed and drained
1 bulb 1 fennel, sliced very thinly
1 large stalk 1 celery, sliced
400 g 400 portabello mushrooms, quartered
1 tsp 1 garlic powder
150 g 150 mixed baby lettuce leaves
2 2 green apples, sliced thinly
50 g 50 walnuts, toasted and roughly chopped
fennel fronds, for serving
olive oil, for dressing
sherry vinegar, for dressing
salt and pepper, to taste
Method
- Place the cannellini beans, fennel and celery in a small bowl.
- Drizzle with a little olive oil and sherry vinegar.
- Season with salt and pepper. Toss to combine and set aside.
- Preheat oven to 200˚C, fan on.
- Place mushrooms on a baking tray.
- Drizzle with olive oil and season with salt, pepper and garlic powder.
- Roast for ± 7 minutes until tender and juicy, but retain some bite. Allow the mushrooms to rest.
- Assemble the salad
- Layer the baby leaves and apples on a serving platter.
- Spoon over the marinated bean mixture.
- Top with the roasted mushrooms.
- Sprinkle with walnuts and fennel fronds. Season lightly.
- Drizzle everything with a little extra sherry vinegar and olive oil and serve!
Notes
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