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

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.