Autumn salad
While the weather is still a little warm, a textural salad is the perfect use for the new season's vegetables and apples. This makes a great entree or would be amazing as a side dish, served in a wooden bowl, alongside a main meal.
Ingredients
120g fresh borlotti beans
500ml chicken stock or vegetable stock or water
1 tbsp lemon juice
50ml olive oil
Salt
Pepper
2 handfuls rocket, washed
1 medium head fennel, trimmed and finely sliced
1 red apple, cut into quarters, cored and finely sliced
50g walnuts
Method
Step 1
Simmer the borlotti beans in stock, adding a little more water if needed, until soft. Drain and reserve.
Step 2
Make dressing by mixing lemon juice, olive oil and seasoning together.
Step 3
Toss beans with remaining ingredients, dress and serve.
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