This white winter salad may look monochromatic, but it has a wonderful blend of flavours and textures. It’s got creaminess from the white beans and feta, a crunchy bite from the fennel and cauliflower, saltiness from the feta, a hint of sweetness from the fennel and lemon, vinegar for acidity, and a hit of green herbs for colour and freshness. This salad is hearty enough to stand alone as a meal and makes a great packed lunch. Serve alone or on top of mixed gree

Recipe by: Fresh City
Serves: serves 6
Prep Time: Quick & Easy


1/3 cup extra virgin olive oil

2 long sprigs fresh thyme
 or 1/2 tsp dried thyme

1 lemons

1 tablespoon red wine vinegar

1 small head of cauliflower

1 (15-ounce) can of white beans, drained and rinsed (can substitute 1 1/2 cups cooked white beans)

1 fennel bulb

1 handful chives

1 handful parsley

1/2 cup goat feta, crumbled

0 fine grey sea salt

0 medium ground black pepper

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1. Chop or shred the cauliflower into bite-sized florets.

2. Heat the olive oil in a small frying pan. Using your thumb and forefinger, pinch the thyme sprigs and then slide them through your fingers to remove just the thyme leaves. Cook in the hot olive oil just for a few moments, or until fragrant.

3. Add the cauliflower and sautee for 3-5 minutes, until just warm and still crunchy. Remove from heat and set aside.

4. Zest the lemon and set aside the zest. Juice the lemon and whisk the juice and vinegar together.

5. Drain and rinse the beans.

6. Chop and shave the fennel bulb using a mandoline or a chef's knife. Mince the chives and parsley.

7. Combine cauliflower, beans, fennel, chives, and parsley in a large bowl and toss. Mix in cheese. Add lemon juice mixture and toss to coat. Season salad to taste with salt and black pepper.