Meat-free Monday: Bean and roasted mushroom salad

Meat-free Mondays are a great opportunity to explore delicious plant-based meals that are healthy, sustainable, and satisfying. This cannellini bean, fennel, apple, and roasted mushroom salad is a great example of a dish that is both flavourful and nutritious.

The base of the salad is made with cannellini beans, which are an excellent source of plant-based protein and fibre, and fennel, which adds a crunchy texture and a subtle anise flavour.

The salad is then topped with slices of tart green apple, which adds a refreshing burst of sweetness and acidity, and meaty roasted mushrooms that are packed with umami flavour.

Recipe compliments of The South African Mushroom farmers’ Association.

Ingredients

• 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

Method

1. Place the cannellini beans, fennel and celery in a small bowl.
2. Drizzle with a little olive oil and sherry vinegar.
3. Season with salt and pepper. Toss to combine and set aside.
4. Preheat oven to 200˚C, fan on.
5. Place mushrooms on a baking tray.
6. Drizzle with olive oil and season with salt, pepper and garlic powder.
7. Roast for ± 7 minutes until tender and juicy, but retain some bite.
8. Allow the mushrooms to rest.
9. Once the mushrooms have rested, assemble the salad.
10. Layer the baby leaves and apples on a serving platter.
11. Spoon over the marinated bean mixture.
12. Top with the roasted mushrooms.
13. Sprinkle with walnuts and fennel fronds. Season lightly.
14. Drizzle everything with a little extra sherry vinegar and olive oil and serve.