This is a simple yet hearty salad that makes a perfect side to many dishes. Especially this tomato risotto which I developed it in tandem with. It takes very little time to throw together yet ticks many flavour and texture boxes. You’ve got creamy from the beans, freshly crisp with the fennel, little bit spicy from the red onion and crunch from the pumpkin seeds. Then you’ve got a whole symphony of flavour from then lemon vinaigrette where the tangy lemon is of course the lead singer, if you will.

Sometimes a few simple ingredients make the best dishes and I would like to think this is one of those instances. I hope you will enjoy my late summer/early autumn concoction and that it expands your side salad repertoire the way it has mine!

Malin x

White Bean Salad with Fennel, Parsley and Red Onion

Serves 4-5 as a side


Quick pickled onions:

1 red onion

1 tsp lemon juice

Pinch of salt

Lemon vinaigrette:

0,5 large lemon, juice only

2 tbsp extra virgin olive oil

1 tsp dijon mustard

0,5 tsp maple syrup

Salt and black pepper, to taste

For the salad:

1 can of small white beans

0,5 fennel bulb

0,5 cup flat leaf parsley leaves

0,3 cup toasted pumpkin seeds