Broad bean and fennel salad
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Ingredients
- 1 bulb fennel, thinly sliced across. A mandolin will do this very easily (keep any fluffy tops)
- 4 handfuls (approx 200g) broad beans, cooked for 3 minutes and grey skins peeled off
- 1 red chilli, finely chopped
- 1 lemon, juiced
- 1 shallot, 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.
