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Roast Fennel and Leek Salad with Butterbeans is a Mediterranean main course recipe that takes about 45 min from start to finish and serves 4. It calls for 9 ingredients across 5 steps, and is rated easy. A serving works out at around 345 kcal with roughly 13 g of protein. Filed under gluten free, lacto ovo vegetarian, vegetarian and gluten-free.
Arrange the fennel and leeks in a roasting tray. Drizzle with the 2 tablespoons olive oil, then season with salt and pepper. Use your hands to toss everything until the vegetables are evenly coated.
Roast for about 25 minutes. Halfway through, take the tray out of the oven and give the vegetables a good stir to encourage even browning. They're ready when some pieces are browned and all are softened.
Transfer the salad to a serving bowl. Crumble the 50 grams feta cheese over the top and sprinkle with the fennel fronds.
This salad is best served at room temperature. It pairs well with roasted fish, chicken, or pork. Any leftovers will keep for a couple of days in the fridge; you can stir in a tin of tuna or salmon for a quick lunch.
| Nutrient | Amount per serving | Share of reference intake |
|---|---|---|
| Energy | 345kcal | 17% |
| Fat | 13g | 19% |
| Carbohydrate | 48g | 18% |
| of which sugars |
| Allergen | Status |
|---|---|
| Milk | Contains |
| Sulphites | May contain |
| Gluten | Free from |
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| 9g |
| 10% |
| Fibre | 12g | 40% |
|---|
| Protein | 13g | 26% |
|---|
| Sodium | 1,045mg | 44% |
|---|
Reference intake of an average adult (8400 kJ / 2000 kcal). Fibre is measured against the 30g daily recommendation, which has no statutory reference intake. Figures are an estimate calculated from the ingredient list.
| Free from |
| Eggs | Free from |
|---|
| Fish | Free from |
|---|
| Peanuts | Free from |
|---|
| Soya | Free from |
|---|
| Tree nuts | Free from |
|---|
| Celery | Free from |
|---|
| Mustard | Free from |
|---|
| Sesame | Free from |
|---|
| Lupin | Free from |
|---|
| Molluscs | Free from |
|---|
May contain means it depends on the brand you buy — check the label on the product itself.
Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
