This lovely warm salad makes a great side dish or an easy meal in its own right. I love to use the plump, jarred butter beans for this.
Ingredients
Makes 2 portions
1 head fennel, cut into wedges
400g cooked butter beans, rinsed
1 tbsp chopped parsley
Half a lemon
1 tbsp capers
A good handful of pitted green olives, halved
Knob of butter
3 or 4 sprigs thyme
Recipe
1. In a wide pan place the fennel with a little oil over a high heat. Colour all over, then turn down the heat and the butter and thyme. Cook until then fennel is very tender, then lift the fennel from the pan and set aside
2. Stir in the butter beans, olives, capers and warm through. Stir in the lemon, parsley and the cooked fennel and season to taste
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