This salad is hearty enough to serve 4 as a starter or 6 as a side dish. 2 large fennel bulbs, sliced in 1 cm chunks, 2 green peppers, quartered, 250g butter beans, 100g Feta cheese, 40g toasted pine nuts, Olive oil, Seasoning. Cook the fennel and peppers on the grill for 5 minutes each side the place in a bowl. Add the butter beans and Pine nuts, crumble the Feta and drizzle olive oil and add seasoning as desired.
