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 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:

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!