Try this broad bean salad recipe then check out our fennel salad and our broad bean recipes.


  • 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


  • 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.

*This recipe is gluten free according to industry standards

Head here for more peach recipes

A grey plate topped with green leaves, orange peaches and a ball of white cheese


Adam Bush Chef Portrait
Adam BushDeputy food editor

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