This lovely fresh tasting combination using white Gog Magog beans (a dried runner bean rather than a butter bean) and summer vegetables is very light but satisfying, perfect for an informal lunch in the garden.
The salad is lovely served slightly warm so if possible cook the beans just before you want to use them. If fresh peas are unavailable, use cooked frozen peas.
Lindsey Dickson, Chef, The Eating Tree.
For 4 Person(s)
Cook the beans according to the instructions.
Cut the fennel in half lengthways, remove the hard stalk then slice thinly.
Heat 2 tablespoons of olive oil in a large frying pan and add the sliced fennel, cook for a minute and then add then courgettes, peas and fennel seeds.
Fry on a medium heat for about 5 minutes, stirring regularly until the courgettes are cooked but not taking on any colour.
In a small lidded jar, mix the lemon juice with 3 tablespoons of olive oil, 1/4 teaspoon salt and a few turns of the pepper grinder.
While the vegetables are still warm, tip in the cooked beans and stir to combine.
Add the dressing and stir lightly.
Arrange on a serving plate and distribute the tuna over the top.
Drizzle over a little more olive oil if desired.