Citrus Fennel And White Bean Salad

Ingredients

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

Fennel fronds

Freshly chopped mint

Directions

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.