Kale, Fennel & Butter Bean Salad with Crunchy Almonds & Salsa Verde

Switch up your Sunday Roast!

This kale, fennel & butter bean salad with crunchy almonds and a punchy salsa verde is all about balance. Fibre-rich greens, plant protein and heart-healthy fats from our EVOO and nuts.

It’s light, fresh and full of zesty flavour, which works perfectly with roasted chicken.

Ingredients (serves 3–4)

For the salad:

• 1 bunch curly kale (washed, stems removed, finely shredded)
• 1 fennel bulb, very thinly sliced
• 1 x 400g tin/jar butter beans, drained & rinsed
• 50g almonds
• 1 tbsp olive oil
• Sea Salt to taste

For the salsa verde:

• Small bunch of fresh parsley
• Small handful of fresh basil
• 1 tbsp capers, drained
• 1 tbsp cornichons
• 1 garlic clove
• 1 tsp Dijon mustard
• 1–2 tbsp lemon juice
• 4 tbsp the Governor extra virgin olive oil

Method

1. Massage the kale with a pinch of salt and a little olive oil until softened

2. Dry toast the almonds with a pinch of salt for 3-5 mins. Set aside.

3. Briefly soak the fennel in cold water to mellow the flavour.

4. Finely chop parsley, basil, capers, cornichons and garlic. Mix with the mustard, a little lemon juice, and olive oil. Taste before adding salt, as the capers are already salty.

5. Combine kale, fennel, and butter beans. Toss with most of the dressing.

    

6. Scatter over the almonds. Spoon over the remaining dressing and serve.