250 gmdried borlotti beans, soaked in cold water overnight, drained2 tbspolive oil100 gmfennel salami, thinly sliced600 gmcalamari, cut into triangles, scored½ cuploosely packed flat-leaf parsley, coarsely torn½radicchio, leaves separated coarsely torn2 tbsprosemary, coarsely chopped1long red chilli, thinly slicedFennel seed dressing1 tbspfennel seedsFinelygrated rind and juice of 1½ lemons ½garlic clove, crushed60 ml (¼ cup)extra-virgin olive oil
Cook borlotti beans in boiling water until tender (35-40 minutes). Drain and set aside to cool.
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.
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.