Fennel Salad with Cucumber and Chick Peas Recipes

Ingredients :

1 small fennel bulb, core removed, finely diced

1 cucumber, peeled, seeded and diced

1/2 bunch scallions, the whites and some of the greens, trimmed and thinly sliced

1 cup cooked chick-peas or white beans

3 tbsp reduced bean broth

1/4 cup nonfat plain yogurt

1 tsp finely grated lemon zest

juice of 1 lemon

1/4 cup finely chopped Italian parsley

2 tbsp finely chopped fennel greens

2 tbsp finely chopped tarragon

salt

freshly ground black pepper

Method :

Combine the fennel, cucumber, scallions, and chick-peas in a bowl and toss together. In a smaller bowl, whisk the bean broth with they yogurt, lemon zest, lemon juice, and fresh herbs. Season well with salt and pepper. Pour over the vegetables and toss together. Serve on a bed of lettuce. If the fennel isn't available, use 1 cup diced celery in its place; include some of the light-colored leaves as well, finely chopped.

Serves 4

The broth from the chick-peas, reduced until thick, acts as a substitute for the usual olive oil. White beans would be good also.

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