Broad bean and fennel salad

Tam West

Broad beans are also known as fava beans. When they are very young and small-finger size, both the pod and the beans can be cooked and eaten. However, once the beans mature they must be removed from their pods. For best colour and flavour, I prefer to slip the skins off the cooked beans. Toss the beans into salads and stir-fries, or purée and combine with garlic and seasonings for a dips, or use as a garnish for mains.

Ingredients

3 cups	Broad beans (Main)
1 small	Fennel bulb (Main)
¼ cup	Shaved parmesan
3 Tbsp	Lemon juice
2 cloves	Garlic, crushed
¼ cup	Extra virgin olive oil

Directions

1. Cook the broad beans in boiling salted water for about 5 minutes, until tender. Drain. Cool slightly then slip the skins off.
2. Shave the fennel bulb and place in a salad bowl. Add the cooled beans, parmesan and season with salt and pepper to taste.
3. Whisk the lemon juice, garlic and olive oil and drizzle over the salad.

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