Bean and tomato salad with fennel salami

Name: Bean and tomato salad with fennel salami
Cook time: 25 min
Total time: 25 min
Yield: 6
Ingredients: 3 TSP Fennel seeds; 7 TABLESPOONS Olive oil; 3 (approx. 600 g) ripe beef tomatoes; 1 TABLESPOON sugar + something to taste; 6 TABLESPOONS light balsamic vinegar; 2 Garlic cloves; 4 Spring onions; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 can(s) (425 ml each) large white beans; 150 g Fennel salami in thin slices

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 6

3 TSP Fennel seeds
7 TABLESPOONS Olive oil
3 (approx. 600 g) ripe beef tomatoes
1 TABLESPOON sugar + something to taste
6 TABLESPOONS light balsamic vinegar
2 Garlic cloves
4 Spring onions
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 can(s) (425 ml each) large white beans
150 g Fennel salami in thin slices

Directions

1
Coarsely chop the fennel. Heat 1 tablespoon of oil in a frying pan. Roast the fennel for 1-2 minutes while turning it, let it cool down and stir in the remaining oil.
2
Wash and clean the tomatoes, dab them dry and grate them roughly. Mix with 1 tablespoon sugar, vinegar, fennel seeds and oil from the pan
3
Peel and chop the garlic. Clean, wash and cut the spring onions into rings. Stir garlic and spring onions into the tomato mixture, season with salt and pepper. Drain the beans, rinse, drain and mix with the tomato mixture
4
Halve or quarter slices of sausage depending on size, stir into the beans. Let the salad marinate for about 30 minutes, season again with salt, pepper and sugar
5
Preparation time approx. 25 minutes