Seasonal

Broad bean, peach and fennel salad

30 MINUTES | SERVES 4 AS A SIDE | EASY | GF

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

DRESSING

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