Name: Broad bean and fennel salad
Total time: 20 min
Yield: Serves 2
Ingredients: 1 bulb fennel, thinly sliced across. A mandolin will do this very easily (keep any fluffy tops); 4 handfuls (approx 200g) broad beans, cooked for 3 minutes and grey skins peeled off; 1 red chilli, finely chopped; 1 lemon, juiced; 1 shallot, finely chopped; olive oil

1 bulb fennel
thinly sliced across. A mandolin will do this very easily (keep any fluffy tops)
4 handfuls (approx 200g) broad beans
cooked for 3 minutes and grey skins peeled off
1 red chilli
finely chopped
1 lemon
juiced
1 shallot
finely chopped
olive oil

Method

step 1
Arrange the fennel on a large plate. Toss the broad beans with the chilli, lemon juice, shallot and a slug of olive oil and season. Spoon over the fennel. Sprinkle over any fennel tops.