A quick experiment dish I made the other day that turned into a delicious meal! It's a real treat of textures and flavours that come together to make a refreshing spring meal - the perfect Sunday lunch!
Serves one
Takes 25 minutes (10 prep, 25 cook)
1 can of red kidney beans
1 tbsp of rice vinegar
1 tbsp of soy sauce
1 fennel root
1 handful of fresh marjoram leaves (or fresh, destemmed thyme)
4 cloves of garlic
1 tsp salt
1 tsp pepper
1 tbsp of olive oil
2 tbsp of vegetable oil
3 dulse leaves
4 wild garlic flowers
Preheat the oven to 200C.
Drain and rinse the red kidney beans and decant them onto half of a baking tray and sprinkle the rice vinegar and soy sauce over them. Quarter the fennel root and lay the quarters on the unused half the baking tray, cut sides up. Cut up the marjoram and sprinkle half of it over the fennel quarters. Season everything on the baking tray.
Roast the tray for 10 minutes. Remove from the oven, stir the kidney beans and drizzle the olive oil liberally over the contents of the baking tray, use more if necessary. Bake for a further 10 minutes.
Heat the vegetable oil at a high heat in a frying pan.
When it is hot, fry the dulse leaves, making sure they're completely coated with oil, until they turn light brown (1 minute or so). Remove from the frying pan onto some kitchen roll to soak up the excess oil
Serve the fennel root with the beans, topped with the dulse and wild garlic flowers and the remaining chopped marjoram.