ROAST LEMON & THYME FENNEL & CANNELLINI BEAN SALAD

As well as providing natural sweetness, tomatoes are a source of lycopene – linked to lowered risk of heart disease and even protection against the sun’s rays (note: tomatoes do not an SPF make) -

614 CALS | 42G CARBS | 14G PROTEIN | 43G FAT | SERVES 2 | VEGAN

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INGREDIENTS

2 fennel bulbs, sliced into 2cm wedges 400g tin of cannellini beans, drained and rinsed 1 tbsp olive oil 1 tbsp lemon juice 2 thyme sprigs, leaves picked 2 garlic cloves, sliced 200g

mixed salad leaves

For the tomatoes:

230g large tomatoes, halved 150g mediumsized tomatoes, halved 130g cherry tomatoes, halved 1/2 garlic bulb, cloves separated and peeled 2 tbsp olive oil

1/2 tbsp balsamic vinegar For the vinaigrette:

2 tbsp lemon juice

1 tbsp white wine vinegar

1 tbsp maple syrup

3 tbsp extra virgin olive oil

handful of fresh flat-leaf parsley, finely chopped

METHOD

1 | Start by roasting the tomatoes. Preheat the oven to 140°C. Arrange all the tomatoes and the garlic on a large roasting tray, drizzle with the olive oil and balsamic vinegar, and loosely mix to coat.

Season with salt and black pepper, roast for 60 mins and set aside.

2 | To make the salad, crank the oven up to 200°C. Arrange the fennel wedges on a large baking tray. Add the cannellini beans and drizzle over the olive oil and lemon juice. Scatter over the thyme and garlic, then season with salt and black pepper. Give everything a good mix to combine.

3 | Roast for 20 mins, then remove from the oven and roughly mix. Return to the oven and roast for another 10 mins until the fennel has slightly caramelised.

4 | Meanwhile, to make the dressing, simply whisk together all the ingredients in a small bowl or jug. Season with salt and pepper if your taste buds so desire.

5 | Transfer the roasted fennel and cannellini beans to a large serving dish. Add the mixed salad leaves and the roasted tomatoes. Drizzle over the dressing and serve.