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Salata Me Maratho, Bizelia Koukia (Shaved Fennel, Pea and Broadbean Salad)
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Salata Me Maratho, Bizelia Koukia (Shaved Fennel, Pea and Broadbean Salad)

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.

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