Italian white bean and pickled fennel salad with hazelnut crumb
great northern beans, water, fennel, white wine vinegar, flaked chilli, pepper, sugar, olive oil.
dressing: olive oil, parsley, honey, dijon mustard, lemon juice, salt, white wine vinegar.
hazelnut crumb: white sourdough, hazelnuts, olive oil, fennel seeds, salt.
Frozen product. Once defrosted, consume within 48 hours.
Defrost fully. Toss the white beans and fennel with a handful or two of fresh salad leaves. Drizzle with the parsley dressing and mix together well. Serve sprinkled with the hazelnut crumb.