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

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Broad bean, peach and fennel salad

Broad bean, peach and fennel salad

Adam Bush

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Serves 4 as a side

Easy

Total time: 30 mins

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

Gluten free

Healthy

Vegan

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Alternatives

Complete the dish

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

Ingredients

Nutrition

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

Nutrition: per serving

kcal145
fat9.2g
saturates1.3g
carbs7.2g
sugars3.7g
fibre6.5g
protein5g
salt0.2g

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.

Head here for more peach recipes

A grey plate topped with green leaves, orange peaches and a ball of white cheese

Authors

Adam Bush Chef Portrait

Adam BushDeputy food editor

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