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
- Fat 6.5g
- Carbs 7.5g
- Fibre 7.3g
- Protein 5.9g
- Salt 0.07g