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Borlotti bean, calamari and salami salad with fennel seed dressing

You'll need

250 gm dried borlotti beans, soaked in cold water overnight, drained 2 tbsp olive oil 100 gm fennel salami, thinly sliced 600 gm calamari, cut into triangles, scored ½ cup loosely packed flat-leaf parsley, coarsely torn ½ radicchio, leaves separated coarsely torn 2 tbsp rosemary, coarsely chopped 1 long red chilli, thinly sliced   Fennel seed dressing 1 tbsp fennel seeds Finely grated rind and juice of 1½ lemons ½ garlic clove, crushed 60 ml (¼ cup) extra-virgin olive oil


  • 01
  • Cook borlotti beans in boiling water until tender (35-40 minutes). Drain and set aside to cool.
  • 02
  • For fennel seed dressing, dry-roast fennel seeds in a frying pan over medium heat until fragrant (30 seconds), transfer to a mortar and pestle and allow to cool slightly. Coarsely crush fennel seeds, then add remaining ingredients and stir to combine.
  • 03
  • Heat oil in a large frying pan over medium-high heat. Add salami and turn occasionally until crisp (3-4 minutes). Remove with a slotted spoon and transfer to a tray lined with absorbent paper. Add calamari to pan (be careful, hot oil will spit), season to taste and stir occasionally until golden (2-3 minutes). Combine with remaining ingredients in a bowl, toss to combine, drizzle with fennel seed dressing and serve.
This recipe is from the March 2013 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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