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4.5 from 2 votes

Green Bean & Roasted Fennel Salad

Servings: 4


  • 2 medium bulbs fennel
  • 1 tbsp olive oil
  • 400 grams green beans
  • 1/3 cup parsley
  • 1/2 tbsp lemon juice
  • 2 tsp capers
  • 1/4 cup olive oil
  • 1/2 tsp pepper
  • 1/2 tsp salt
  • 1/3 cup flaked almonds toasted


  • Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit)
  • Cut the fennel bulbs into slices and place them in a baking dish. Drizzle the fennel with 1 tbsp olive oil and toss with your hands to ensure that they are evenly coated. Bake in the oven for 20 minutes until tender and golden in colour. 
  • While the fennel is baking, bring a pot of water to a boil. Cook the green beans for 3 minutes until slightly tender and then drain and rinse with cold water to stop them cooking further. 
  • In a food processor combine the parsley, lemon juice, capers, olive oil, salt and pepper. Blend until the parsley is broken into small bits. 
  • In a bowl combine the green beans, fennel and flaked almonds and toss in the parsley and caper dressing. Enjoy!