INGREDIENTS‍

• 2 x 400g tins Cannellini Beans, drained and rinsed
• 1 jar Casalinga Chargrilled Baby Artichokes, halved
• 1 jar Casalinga Borettane Onions in Balsamic Vinegar of Modena, drained
• 1 jar Casalinga Semi-dried Cherry Tomatoes, drained
• 1 jar Casalinga Chargrilled Borettane Onions, drained
• 1 jar Casalinga Pitted Nocellara Olives, drained
• 1 large Fennel Bulb, finely cut
• Fennel Leaves from the bulb finely chopped lengthways
• 1 Lemon
• 6 tbsp Casalinga Extra Virgin Olive oil
• ‍Sea Salt
• Ground White Pepper

METHOD
1. Put the Cannellini beans into a large bowl then add the artichokes, onions, cherry tomatoes and fennel.
‍2. To make the dressing squeeze the lemon into a small bowl, add the fennel leaves, season with salt and pepper. Gradually add the oil whisking continuously. Pour the dressing into the large bowl and toss together.
‍3. Once mixed, serve into salad bowls and scatter with the olives.
‍4. Garnish with fennel leaves and serve.