Black Bean, Fennel + Roasted Parsnip Salad with a Tarragon Orange Dressing

We're all about hearty salads.

This recipe is inspired by one our stockists, Open House Deli, based in Winchester. Amelia tasted their orange and tarragon roasted parsnip salad and was instantly inspired and intrigued by this flavour combo, with zesty orange, tarragon and a punchy caper vinaigrette - and so we just HAD to add beans to the mix. Our Queen Black Beans add both a nuttiness, earthiness + give turn this salad from a side to the main event.

Serves 2 as a main, or 4 as a side.

Feeds: 2-4

Takes: 35-40 minutes

Ingredients

For the Parsnips

1 orange, zested and juiced
1 tbsp runny honey
1 kg parsnips, scrubbed, trimmed and halved widthways
1 tbsp olive oil

For the dressing

2 tbsp each tarragon or white wine vinegar
3 tbsp olive oil
1 small bunch of tarragon (about 10g), finely chopped
1 tsp of dijon mustard
2 tablespoon of capers, drained
1 tsp honey
1 shallot, finely chopped

For the salad base

1 fennel bulb, finely sliced
1 jar of Queen Black Beans, drained and rinsed
1 tbsp pine nuts, toasted

Made with:
Queen Black Beans

These Queen black beans have a flavour that’s rich, earthy and slightly nutty - a quality which holds up against punchy Asian sauces and zing from chillies.

Directions

step 1
Heat your oven to 200°C/Fan 180°C/Gas 6.
step 2
First do the parsnips. Mix the orange juice and zest with the honey and add a good pinch of salt and pepper and the olive oil. Mix well.
Tip the parsnips into a large roasting tin. Pour over the honey and orange marinade. Turn the veg to coat them in the marinade, then spread them out in an even layer.
step 3
Roast the parsnips for 20 mins, then take them out of the oven and turn the veg over with a spoon, spooning the tin juices over the veg. Return to the oven and roast for another 15-20 mins till the parsnips are tender when pressed with a fork and a little charred.
step 4
While you’re waiting for the parsnips to be cooked, mix all of the dressing ingredients in a bowl and mix with the black beans.
Spread the black beans out on a big wide plate. Scatter the shaved fennel and top with the parsnips and toasted pine nuts. Toss and serve immediately.

Beautiful Queen Black Beans

These Queen black beans have a flavour that’s rich, earthy and slightly nutty - a quality which holds up against punchy Asian sauces and zing from chillies. Try them in a Mexican-inspired shakshuka or braised in miso butter, loaded with kimchi and stir-fried veg.

cook with queen black beans