1 cup (250ml) samp, soaked overnight and rinsed
1 cup (250ml) sugar beans, soaked overnight and rinsed
1 large fennel bulb, thinly sliced
2 tsp (10ml) olive oil
Milled black pepper
1 shallot or small onion, finely chopped
5 large radishes, thinly sliced
¼ cup (60ml) olives, pitted and halved
2 Tbsp (30ml) fennel fronds, finely chopped
½ cup (125ml) sprigs fresh dill
⅓ cup (80ml) fresh orange juice
¼ cup (60ml) fresh lime juice
2 Tbsp (30ml) chopped fresh dill
1 tsp (5ml) finely grated orange peel
½ cup (125ml) olive oil
Place samp and beans in two separate pots and bring to the boil.
Reduce heat and simmer uncovered for 90 minutes to 2 hours or until tender. Cool.
Preheat oven to 200°C.
Toss fennel in olive oil, season and arrange in a single layer on a baking sheet.
Roast for 18 minutes until crisp and tender.
Allow to cool on baking sheet and reserve pan juices.
Whisk vinaigrette ingredients together and set aside to infuse.
Mix samp and beans with roasted fennel and pan juices.
Add remaining ingredients and serve drizzled with vinaigrette.