| Preparation | 30 mins |
| Cook | 20 mins |
| Serves | 4-6 |
Ingredients
- 500g fresh broad beans, in their pods
- 3-4 small fennel bulbs
- 250g frozen peas, thawed and rinsed
- 1 red onion, finely sliced
- 1 cup of fresh dill, finely chopped
- ½ bunch of mint, finely chopped, plus extra whole leaves for garnish
- ½ bunch of flat-leaf parsley, finely chopped, plus extra whole leaves for garnish
Dressing:
- 4 tbsp Greek extra virgin olive oil
- 3 tbsp lemon juice
- 1 tsp white wine vinegar
- ½ tsp salt
- ½ tsp pepper
Method
Step 1
Double-pod the broad beans so you are left with the tender, bright green beans.
Step 2
Remove the stalks and trim the bases off the fennel bulbs, reserving some of the small, bright green inner fronds for the garnish.
Step 3
Using a mandolin or food processor, finely shave the fennel and red onion.
Step 4
Place the broad beans, fennel, peas, onion and herbs in a large bowl.
Step 5
Whisk the dressing ingredients together, pour over the salad and toss well. Taste and adjust the seasoning and lemon juice as required.
Step 6
Finish with the fennel fronds, mint and parsley leaves.