The dressing for this salad is quite thick and is best served separately. Each person can then dress their own portion of salad.
Serves: 4–6
INGREDIENTS
Salad
2 medium fennel bulbs
2 large red onions, peeled with root end left on
250 grams round green beans, stem end trimmed
1 cup large black olives, pitted
2 cups ripped, bite-sized pieces of baguette
olive oil
sea salt and freshly ground pepper
Dressing
¼ cup sliced almonds, roasted
¼ cup freshly grated Parmesan cheese
1 clove garlic, crushed
2 teaspoons capers
2 tablespoons chopped basil
2 tablespoons lemon juice
3 tablespoons apple juice
½ cup olive oil
To assemble
2 cups fresh or frozen broad beans, blanched and peeled
½ cup whole skin-on almonds, roasted and roughly chopped
8 cherry tomatoes, halved
handful mixed mesclun leaves
METHOD
Preheat the oven to 200˚C
Salad: Cut the fennel and onions into slim wedges through the root end. Place each salad ingredient in a bowl and toss with the olive oil, salt and pepper. Place on a large baking tray and roast until just tender and lightly golden, turning occasionally. Remove each ingredient from the tray as they are cooked. The bread will only take about 8-10 minutes. Cool.
Dressing: Put all the ingredients in a food processor and process until smooth. Season and add a little more apple juice if you want a thinner dressing.
To assemble: Combine the vegetables and bread with the broad beans, almonds, tomatoes and mesclun leaves and place in a serving bowl. Serve the dressing separately. Serve with the pork and sage saltimbocca.

Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!