Roasted Green Bean and Fennel Panzanella with Almond and Parmesan Dressing

, from Issue #38. September, 2015
Photography by Aaron McLean.
Roasted Green Bean and Fennel Panzanella with Almond and Parmesan Dressing

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


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

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


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.