Broad bean, peach and fennel salad

Broad bean, peach and fennel salad

  • serves 4 as a side
  • Easy

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


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



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


  • extra-virgin olive oil 3 tbsp
  • lemon 1, juiced
  • Dijon or wholegrain mustard 1 tsp
  • red chilli 1, 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

Nutritional Information

  • Kcals 145
  • Fat 9.2g
  • Saturates 1.3g
  • Carbs 7.2g
  • Sugars 3.7g
  • Fibre 6.5g
  • Protein 5g
  • Salt 0.2g