1898

Broad bean and fennel salad

  • serves 2
  • Easy

This broad bean and fennel salad is full of fresh, crisp flavours with zesty lemon and a kick of chilli. It makes a great starter or side salad. Broad beans are at their best during the summer months.

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Ingredients

  • fennel 1 bulb, thinly sliced across. A mandolin will do this very easily (keep any fluffy tops)
  • broad beans 4 handfuls (approx 200g), cooked for 3 minutes and grey skins peeled off
  • red chilli 1, finely chopped
  • lemon 1, juiced
  • shallot 1, finely chopped
  • olive oil

Method

  • Step 1

    Arrange the fennel on a large plate. Toss the broad beans with the chilli, lemon juice, shallot and a slug of olive oil and season. Spoon over the fennel. Sprinkle over any fennel tops.

Nutritional Information

  • Kcals 110
  • Carbs 7.5g
  • Protein 5.9g
  • Fat 6.5g
  • Salt 0.07g
  • Fibre 7.3g
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