Citrus Fennel And White Bean Salad
½ teaspoon coriander seeds
½ teaspoon fennel seeds
1 small fennel bulb (about 1 cup/85 g), sliced paper thin
One 15-ounce (425 g) can white beans, such as cannellini or great northern, drained and rinsed
1 grapefruit, peeled and segmented
2 oranges, such as navel or Cara Cara, peeled and segmented
Juice of ¼ lime (1 to 2 teaspoons), or to taste
2 teaspoons extra virgin olive oil
1 teaspoon date syrup or desired sweetener, optional
Pinch of flaky salt, to taste
Freshly chopped mint
1 Toast the coriander and fennel seeds in a small dry pan over medium heat until fragrant and lightly browned, about 2 minutes.
Allow to cool, then crush gently in a mortar or a spice grinder, allowing some seeds to remain whole. Set aside.
2 Spread the sliced fennel bulb in a thin layer on a serving dish. Top with the white beans and segmented grapefruit and orange.
3 Drizzle the lime juice, olive oil, and date syrup (if using) evenly over the salad. Sprinkle on the crushed coriander and fennel seeds and a pinch of salt. Garnish with fennel fronds and mint and serve immediately.