Tomato, Fennel & Butter Bean Salad
This salad screams summer: fresh, juicy tomatoes, griddled sweet, almost nutty fennel and creamy butter beans are all muddled together with a zingy, herby olive oil dressing and creamy whipped tofu to make the most delicious plate that can be tucked into as a main or dished up as a side
Ingredients
Directions
- 1
Start by adding the butter beans to a bowl and seasoning well with salt and pepper. Add the olive oil, lemon juice and grated garlic and mix well. Add the capers, parsley and sliced shallot and mix again. Leave to one side.
- 2
Add all of the ingredients for the whipped tofu to a food processor and blend until smooth. Season to taste with salt and pepper and add more nooch/vinegar or lemon juice if needed.
- 3
Put a griddle pan onto a high heat. Lightly brush the fennel wedges with olive oil and season with salt and pepper. Cook the wedges on the griddle pan, for a couple of minutes on each side before turning. Repeat until the fennel is soft with light char marks. If not using a griddle pan, the fennel can be barbecued or roasted until tender.
- 4
Season the tomatoes well with salt and pepper.
- 5
Layer up a large serving plate with the griddled fennel wedges, tomatoes, butter beans and dollops of the whipped tofu. Drizzle any remaining liquid from the beans over as well as a little extra virgin olive oil. Scatter the fennel fronds over the salad and finish with a grind of black pepper. Enjoy!
