Fennel and flageolet bean salad

Ingredients

1 head of fennel, finely sliced
2 lemons, juice only
1 clove garlic, crushed
1 shallot, finely chopped
1 red chilli, de-seeded and finely chopped
virgin olive oil
salt and crushed black pepper
2 tins flageolet beans, rinsed and drained
handful of fresh herbs, chopped
grated parmesan cheese, to garnish

Method

1. Tip the fennel into a large bowl and pour over a little lemon juice to prevent it browning.
2. Prepare the dressing by mixing together the garlic, shallot, chilli, lemon juice and olive oil. Season to taste.
3. Add the beans to the fennel and pour over the dressing, add the herbs and mix thoroughly but gently.
4. Tip onto a serving plate and scatter with parmesan.