Giving Veganuary a go? We've got you covered with this flavourful cannellini bean salad. Trust us, you’ll be making everyone in the office jealous when you pull this one out.

But as well as being a treat for the tastebuds, it's got plenty of nutritional power players in its ranks too, starting with tomatoes. Not only are these fruit a great source of the antioxidant lycopene (which has been linked to a reduced risk of heart disease and cancer), but they are also a rich source of vitamin C and potassium – essential for the healthy functioning of our cells.

Meanwhile, cannellini beans provide a great source of vegan protein and plenty of fibre, which not only helps keep you fuller for longer, but helps maintain good bowel health. And the preparation? Easy peasy lemon squeezy...

Cals 614 Fats 34g Carbs 42g Protein 14g Serves 2

Ingredients

  • 2 Fennel bulbs, sliced into 2cm wedges
  • 400g tin of cannellini beans, drained and rinsed
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • 2 thyme sprigs, leaves picked
  • 2 garlic cloves, sliced
  • 200g mixed salad leaves

For the tomatoes:

  • 230g large tomatoes, halved
  • 150g medium-sized tomatoes, halved
  • 130g cherry tomatoes, halved
  • ½ garlic bulb, cloves separated and peeled
  • 2 tbsp balsamic vinegar

For the vinaigrette:

  • 2 tbsp lemon juice
  • 1 tbsp white wine vinegar
  • 1 tbsp maple syrup
  • 3 tbsp extra virgin olive oil
  • Handful of fresh flat-leaf parsley, finely chopped

Method

  1. Begin by roasting the tomatoes. Preheat the oven to 140°c. Arrange the tomatoes and the garlic in a large roasting tin, drizzle with the olive oil and balsamic vinegar, and season with salt and pepper. Gently mix to coat, then roast for 60 mins and set aside.
  2. To make the salad, crank up the heat to 220°c. Arrange the fennel wedges on a large baking tray. Add the cannellini beans and drizzle over the olive oil and lemon juice. Scatter with thyme and garlic, then season with salt and black pepper. Give everything a good mix to combine.
  3. Roast for 20 mins, then remove from the oven and give it a quick mix. Return to the oven and roast for another 10 mins until the fennel has slightly caramelised.
  4. To make the dressing, whisk together all the ingredients in a small bowl.
  5. Pop the roasted fennel and cannellini beans to a large serving dish. Top with the mixed salad leaves and the roasted tomatoes. Drizzle over the dressing and enjoy.