1 x 400g tin cannellini beans, rinsed and drained
1 bulb fennel, sliced very thinly
1 large stalk of celery, sliced
400g medium portobello mushrooms, quartered
1 tsp garlic powder
150g mixed baby lettuce leaves
2 green apples, sliced thinly
50g walnuts, toasted and roughly chopped
Fennel fronds, for serving
Olive oil, for dressing
Sherry vinegar, for dressing
Salt and pepper, to taste
Place the cannellini beans, fennel, and celery in a small bowl.
Drizzle with a little olive oil and sherry vinegar.
Season with salt and pepper. Toss to combine and set aside.
Preheat the oven to 200˚C, fan on.
Place mushrooms on a baking tray.
Drizzle with olive oil and season with salt, pepper and garlic powder.
Roast for ± 7 minutes until tender and juicy, but retain…