Borlotti bean, calamari and salami salad with fennel seed dressing

1.Cook borlotti beans in boiling water until tender (35-40 minutes). Drain and set aside to cool.

2.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.

3.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.