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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.

Authors

Lulu GrimesManaging editor
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