White Bean & Cos Salad With Chilli Fennel Pickle / With Lamb Or Falafel - Cuisine Magazine - From Ne

Ingredients

• CHILLI FENNEL PICKLE
• zest and juice of 1 orange
• 1 tablespoon sugar
• ½ teaspoon chilli flakes
• ½ cup white wine vinegar (or use the pear vinegar recipe )
• ½ teaspoon sea salt
• 1 fennel bulb, halved and very thinly sliced
• BEAN & COS SALAD
• 1 leek, sliced
• 2 x 400g cans white beans, drained
• 1 clove garlic, minced
• 1 baby cos lettuce, roughly torn
• generous handful of sorrel, mint, parsley, dill or fennel fronds
• ¼ cup pistachios, roughly chopped
• 1 clove garlic
• 1 tablespoon olive oil
• ½ teaspoon smoked paprika
• ½ teaspoon ground cumin
• ½ teaspoon sumac
• 400g lamb (leg steaks, backstraps)
• 1 packet (approx 200g) falafel bites
• 100g feta, crumbled
• FOR THE FALAFEL WITH TAHINI DRIZZLE (VEGAN)
• ¼ cup tahini
• grated zest and juice of 1 lemon