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Fennel, White Bean and Parmesan Salad

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Recipe By Robin Ellis

In his book, “Delicious Dishes for Diabetic,” Robin Ellis says this recipe originated from Melrose and Morgan of Primrose Hill, London. This combination is enlivened by the lemony dressing, it’s moreish! Another good lunch number for company.

Serves 4


For the dressing

  • 1 tablespoon lemon juice and zest of the lemon
  • 3 tablespoons olive oil
  • Salt and pepper

For the salad

  • 2 large fennel bulbs, outer parts removed and very finely sliced
  • 1 x 400 g/14 ounces jar/tin good quality white beans, drained and rinsed
  • ½ small red onion, very finely sliced
  • handful red radishes, thinly sliced (optional)
  • 50 g/2 ounces Parmesan cheese, very thinly shaved
  • 2 tablespoons chopped parsley
  • Salt and pepper


    1. Whisk the dressing ingredients together and taste. Assemble the salad ingredients in order. Season and pour the dressing over.
    2. Turn it all over carefully and sprinkle more parsley on top.

Reminder: The ingredients in a recipe determine if it should be eaten every day, some days, or on special occasions. It's up to you and you doctor to determine what can be part of a healthy diet for you and any special needs you may have.

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