Broad bean, peach and fennel salad

Name: Broad bean, peach and fennel salad
Total time: 30 min
Yield: Serves 4 as a side
Ingredients: 300g broad beans, (podded weight if fresh, or use frozen); 1 courgette, halved lengthways and thinly sliced; 1 peach, halved and thinly sliced; 1 small bulb fennel, very thinly sliced; a handful of leaves basil; 3 tbsp extra-virgin olive oil; 1 lemon, juiced; 1 tsp Dijon or wholegrain mustard; 1 red chilli, deseeded and finely chopped

Preparation and cooking time
- Total time30 mins
Easy
Serves 4 as a side

Ingredients

300g broad beans, (podded weight if fresh, or use frozen)
1 courgette, halved lengthways and thinly sliced
1 peach, halved and thinly sliced
1 small bulb fennel, very thinly sliced
a handful of leaves basil

DRESSING

3 tbsp extra-virgin olive oil
1 lemon, juiced
1 tsp Dijon or wholegrain mustard
1 red chilli, deseeded and finely chopped

Method

STEP 1
Bring a pan of lightly salted water to the boil and blanch the beans for 1 minute, then drain and run under cold water until cold. Carefully pod the beans from their skins, which should have loosened. Tip into a bowl with the courgette, peach and fennel.
STEP 2
To make the dressing, whisk all the ingredients together with some seasoning. Pour three-quarters of the dressing into the salad bowl and gently toss. Tip into a serving bowl, drizzle over the remaining dressing and scatter over the basil leaves.