Creamy broad beans with refreshing fennel & tart lemon goes well with seafood dishes, as well as richer mains.
Broad Beans with Fennel & Preserved Lemon
- 1 kg broad beans, podded
- 1/2 fennel bulb, shaved finely with a mandolin or sliced very finely
- handful of leaves from fennel
- 1/4 preserved lemon rind, finely sliced
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1/2 teaspoon caster sugar
- salt and pepper
Cook broad beans in boiling water for a few minutes until just tender, then refresh under cold water.
Combine beans, fennel slices and leaves and preserved lemon in a bowl.
In a separate bowl, whisk together olive oil, lemon juice, sugar and salt and pepper to taste.
Add dressing to broad beans and mix well to combine.