Broad Beans with Fennel & Preserved Lemon

Posted on
in Salads & Vegetables

Broad Beans with Fennel & Preserved Lemon

Posted on
in Salads & Vegetables

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.