Using canned white beans makes this dish super-quick to whip up, but if you have the time to soak dried white beans a day ahead by all means do so. If the beetroot have any small, tender leaves, toss them in the salad, too, and give the fish a quick toss in the pan or sear it on the grill if you'd prefer to eat it cooked.
- 2 blood oranges, peeled
- 800 gm canned white beans, drained and rinsed
- 200 gm sashimi-grade kingfish, thinly sliced
- 2 baby fennel bulbs, shaved on a mandolin and crisped in iced water, fronds reserved
- ¼ Spanish onion, thinly sliced
- Juice of ½ lemon, or to taste
- 1 garlic clove, finely grated
- 70 ml extra-virgin olive oil
- 2 beetroot, trimmed, peeled and cut into julienne, small leaves reserved
- 1Segment the blood oranges over a bowl to catch the juices. Remove the segments from the membrane and transfer them to a separate bowl. Add beans, kingfish, drained fennel and onion, season to taste, toss to combine and transfer to a serving platter.
- 2Add lemon juice and garlic to the orange juice and stand to soften (4-5 minutes), then whisk in the oil and season to taste. Drizzle dressing over salad, toss to combine and serve scattered with beetroot, beetroot leaves and fennel fronds.
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