Broad bean, peach and fennel salad

Ingredients

• broad beans 300g, (podded weight if fresh, or use frozen)
• courgette 1, halved lengthways and thinly sliced
• peach 1, halved and thinly sliced
• fennel 1 small bulb, very thinly sliced
• basil a handful of leaves
• extra-virgin olive oil 3 tbsp
• lemon 1, juiced
• Dijon or wholegrain mustard 1 tsp
• red chilli 1, 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.

Nutritional data

• kcals 145
• fat 9.2g
• saturates 1.3g
• carbs 7.2g
• sugars 3.7g
• fibre 6.5g
• protein 5g
• salt 0.2g