SAMFA – Cannellini Bean, Fennel, Apple & Roasted Mushroom Salad

Serves 4



  • 1 x 400g tin cannellini beans, rinsed and drained
  • 1 bulb fennel, sliced very thinly
  • 1 large stalk celery, sliced
  • 400g medium portabello  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




  • 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!





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