Olive Magazine


Broad bean, peach and fennel salad


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

• 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

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