BEAN, CHICKPEA AND CARROT SALAD » Otago Farmers Market

Ingredients

• Serves 4
• 1 leek, sliced thinly and washed and drained
• ¼ cup olive oil
• ¼ tsp fennel seeds, crushed
• 2 carrots, grated
• 1 fennel bulb, sliced thinly
• 1 (390g) tin chickpeas, drained and rinsed
• 1 (390g) tin butter beans or cannellini, drained and rinsed
• 2 lemons, juice
• 1 tsp sumac
• Handful rocket, parsley roughly chopped