Broad bean and fennel salad
Serves 2
Easy
Total time:
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
Skip to ingredients
- 1 bulb fennelthinly sliced across. A mandolin will do this very easily (keep any fluffy tops)
- 4 handfuls (approx 200g) broad beanscooked for 3 minutes and grey skins peeled off
- 1 red chillifinely chopped
- 1 lemonjuiced
- 1 shallotfinely chopped
- olive oil
Nutrition: per serving
- kcal110
- fat6.5g
- carbs7.5g
- fibre7.3g
- protein5.9g
- salt0.07g
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.
