Olive Magazine
Broad bean, peach and fennel salad

Broad bean, peach and fennel salad

Published: July 15, 2020 at 10:07 am
loading...
Try a subscription to olive magazine
  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4 as a side

Try this brilliant medley of broad beans, thinly sliced peaches, fennel, fresh basil and courgette, dressed in a lemony red chilli dressing

  • Gluten free
  • Healthy
  • Vegan
Nutrition:
NutrientUnit
kcal145
fat9.2g
saturates1.3g
carbs7.2g
sugars3.7g
fibre6.5g
protein5g
salt0.2g
Advertisement

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

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.

*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
Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Advertisement
Advertisement
Advertisement

Sponsored content