The Recipe
Our top tip for this ultimate salad is very simple: don’t skimp on the tomatoes. Combined with finocchiona- a Tuscan-style salami flavoured with fennel seeds- and maize kernel, this salad offers wonderful textures and flavours.
Number of Servings
4
Preparation Time
15mins
Cooking Time
25Mins
Ingredients
- 600g mixed Nutbourne tomatoes
- 200g pitted green olives
- 100g maize kernels
- 150g sliced finocchiona
- 20g fresh coriander
- 400g cooked cannelloni beans, drained and washed
- 200g ricotta
- Dressing: 2tbsp balsamic vinegar
- 6tbsp olive oil
- 1 pinch sea salt flakes
- 1 pinch of crushed chilli
Method
- Combine the dressing ingredients in a bowl and mix well. Set aside.
- Preheat oven to 200°C (180°C fan)
- On a baking tray, lay the finocchiona slices between layers of parchment paper, and place in the oven for 25-30 minutes, until crispy.
- In a large bowl, combine the tomatoes, maize kernels, olives and cannellini beans. Drizzle the dressing over the top and mix well.
- Divide the salad into 4 bowls or dishes, and tear the coriander over each salad.
- Gently beat the ricotta with a fork for 1 minute, and spoon onto the salad.
- Finally, snap the finocchiona over the salad to garnish and serve.
