Many kinds of canned beans will work well in this recipe, which also combines zucchini and fresh green beans with sliced fennel and Parma ham. Try a combination of small and large canned beans of different colours.
grated rind of 1 small orange
juice from 1 small orange
1 teaspoon whole-grain mustard
1½ tablespoons olive oil
1 clove garlic, crushed
1 can (400 g) white beans, drained and rinsed
2⁄3 cup (80 g) pitted green olives
salt and freshly ground black pepper
1 medium fennel bulb, about 500 g, sliced
150 g green beans, halved
2 zucchini (about 200 g total), sliced
6 slices prosciutto, about 90 g in total, fat removed and slices halved
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Combine the orange rind and juice, mustard, olive oil and garlic. Toss with the beans and olives in a shallow baking dish. Season with salt and pepper to taste.
Bring a pan of salted water to the boil. Add fennel and green beans; simmer 1 minute. Add the zucchini and cook another 4 minutes or until the vegetables are just tender. Meanwhile, preheat grill to high.
Drain the vegetables and combine with the mixture in the baking dish. Scrunch up the prosciutto slices and arrange on top. Place the dish under grill 1 to 2 minutes, just long enough to warm the ham.
Recipes that use fennel sometimes list celery as an alternative. Although they are similar in texture, the nutritional differences between the two are significant. Fennel provides more potassium, vitamin C and folate than celery and has much more fibre.
Parma ham is the best-known and one of the most expensive types of Italian salted, air-dried prosciutto. Cooked pancetta (salt-cured bacon) or coppa (salted, spiced dry-cured ham) may also be used in this recipe.