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Roasted Cherry, Shaved Fennel + Red Bean Salad with Goats Cheese
This might just be our NEW FAVOURITE SALAD. We've roasted the cherries to give them that real jammy texture which we then toss our Queen Red Beans into to soak up the juices. Topped off with some tangy goats cheese, it's a match made in heaven.
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Roasted Cherry, Shaved Fennel + Red Bean Salad with Goats Cheese
Rated 4.8 stars by 5 users
Servings
3
Cook Time
25 minutes
Author:
Bold Bean Co
This might just be our NEW FAVOURITE SALAD. We've roasted the cherries to give them that real jammy texture which we then toss our Queen Red Beans into to soak up the juices. Topped off with some tangy goats cheese, it's a match made in heaven.
Ingredients
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30g flaked almonds
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1 tbsp olive oil
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200g cherries, halved and de-stoned
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8 sprigs of fresh thyme
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1 large fennel bulb, finely shaved (preferably using a mandolin)
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The juice of half a lemon
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1 jar of Bold Bean Co Queen Red Beans, drained and rinsed
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150g soft goats cheese
Directions
Toast the almonds in a hot, dry frying pan until golden. Set aside
Preheat the oven to 180°C.
Tumble the cherries into a roasting tray and toss well with olive oil, salt and black pepper and scatter over the thyme sprigs. Roast for 20-25 minutes until they’re looking jammy, turning half-way through.
Add the shaved fennel to a mixing bowl with the lemon juice and season with salt and pepper. Toss well to coat.
Remove the cherries from the oven. Pour the red beans into the roasting tray and using a spoon, coat the beans in the cherry juices.
Scatter the fennel onto the base of a serving platter. Spoon over the cherries and red beans and crumble over the goats cheese. Finish with a sprinkling of the toasted almonds.
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