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For the dressing, in a little bowl whisk together the vinegar and molasses until combined, then whisk in the oil.
Add the rest of the ingredients. Put in a jar and leave as long as possible so the flavours integrate. Set aside.
Next put the fennel on a baking tray and drizzle with olive oil and sea salt. Bake at 180C until soft, about 20 minutes. Cool a little then place on a platter.
In a bowl gently toss together the beans, rocket and pomegranate or blood orange and dressing. Spoon this over the fennel.
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