White bean salad with grated tomato sauce and fennel salami

Name: White bean salad with grated tomato sauce and fennel salami
Cook time: 25 min
Total time: 25 min
Yield: 6
Ingredients: 3 TSP Fennel seeds; 6 TABLESPOONS good olive oil; 4 Spring onions; 2 Garlic cloves; 4 ripe beef tomatoes; 7-10 Tbsp Sugar; 7-10 Tbsp salt and pepper; 6 TABLESPOONS Balsamic vinegar; 2 can(s) (850 ml each) large white beans; 100 g Fennel salami in thin slices

AUTHOR
Diane Archer

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 6

3 TSP Fennel seeds
6 TABLESPOONS good olive oil
4 Spring onions
2 Garlic cloves
4 ripe beef tomatoes
7-10 Tbsp Sugar
7-10 Tbsp salt and pepper
6 TABLESPOONS Balsamic vinegar
2 can(s) (850 ml each) large white beans
100 g Fennel salami in thin slices

Directions

1
Cream 250 g butter, sugar, vanilla and orange peel with the whisks of the mixer. Stir in the eggs one by one. Mix flour, baking powder, 1 pinch of salt and poppy seeds. Alternately stir into the dough with the buttermilk.
2
For the tomato sauce, clean and wash the spring onions and cut them into fine rings. Peel garlic and dice very finely. Wash the tomatoes and grate them coarsely with the skin on a kitchen grater (the skin sticks to the grater).
3
Mix with spring onions, garlic, about 1 teaspoon sugar, vinegar and fennel oil. Season with salt and pepper.
4
Drain beans, rinse and drain. Fold the beans and salami into the tomato sauce. Let the salad stand for about 30 minutes. Season again with salt and pepper. Ciabatta tastes good with it.