Broad bean and fennel salad

Name: Broad bean and fennel salad
Total time: 20 min
Yield: serves 2
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

20 minutes
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

By Lulu Grimes

December 19, 2014 at 2:31 pm

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.

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