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Fresh broad bean and fennel salad

Neil Perry
Neil Perry

If you don't want to peel the broad beans twice and they are small and tender, don't bother; they will still be great in this salad. Green peas make a great substitute.


Broad bean and fennel salad.
Broad bean and fennel salad. Photo: William Meppem

700g young broad beans (or peas)

1 large head fennel

2 cloves garlic, crushed

½ tsp cumin seeds, roasted and crushed

½ tsp coriander seeds

1 tsp sweet paprika

1 tbsp flat leaf parsley, chopped

1 tbsp coriander leaves, chopped

juice of 1 lemon

5 tbsp extra-virgin olive oil

sea salt and freshly ground pepper, to taste


1. Peel the pods off the broad beans and drop the beans into boiling water for one minute. Drain and refresh immediately in iced water. Peel the skins off the broad beans.

2. Slice the fennel thinly with a mandolin and place in a bowl with the broad beans. Add all remaining ingredients and toss well to combine. Transfer to a beautiful bowl and serve.

Main ingredient:
Onion/Leek, Peas
Side Dish, Starter/Entree
Family meals, Dinner Party, Barbecue, Picnic, Midweek dinner

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