I’ve been into all kinds of interesting salads lately – always keen on trying another version with different colours and textures. From pearl couscous salads with basil pesto and broccoli like the one at MESH Club in Rosebank, to the brand-new Tasha’s Cafe at Lynnwood Bridge’s incredibly tasteful (and tasty) Burrata Panzanella Salad with its delicious pickled red onions and a red wine vinaigrette. I also can’t walk past a salad with roasted mushrooms and this salad recipe from SAMFA comes with the perfect ingredients, offering hints of autumn as we will soon start transitioning into a new season.
Cannellini Bean, Fennel, Apple & Roasted Mushroom Salad
Serves 4
Ingredients
1 x 400g tin cannellini beans, rinsed and drained
1 bulb fennel, sliced very thinly
1 large stalk celery, sliced
400g medium portobello mushrooms, quartered
1 tsp garlic powder
150g mixed baby lettuce leaves
2 green apples, sliced thinly
50g walnuts, toasted and roughly chopped
Fennel fronds, for serving
Olive oil, for dressing
Sherry vinegar, for dressing
Salt and pepper, to taste
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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.
Once the mushrooms have rested, 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 this delicious salad in an al fresco dining setting to savour the last bit of summer, or to welcome autumn’s crisp air and its beautiful colours.
Enjoy!
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