Special Diet

Quick Broad Bean, Pea and Fennel Salad with Sorrel

cook 10 mins
  • 200 g (7 oz) frozen baby broad beans
  • 150 g (5 oz) frozen petit pois
  • 1 large fennel bulb, very thinly sliced
  • 1 teaspoon lemon juice
  • 100 g (3 1/2 oz) sorrel leaves, washed and dried
  • 4 sprigs mint, leaves removed and finely shredded
  • 2–3 teaspoons avocado oil (optional)
  • salt and pepper
  • lemon wedges, to serve
  • Bring a large saucepan of lightly salted water to the boil. Add the broad beans and simmer rapidly for 3 minutes, then add the peas. Bring back to the boil, then drain immediately and tip the broad beans and peas into a bowl of ice-cold water.
  • Meanwhile, toss the fennel with the lemon juice and season with black pepper.
  • Arrange the sorrel leaves in a large serving dish, then pile the fennel on the leaves, scatter over the peas and broad beans and sprinkle with shredded mint leaves.
  • Drizzle over the avocado oil, if using, then season with a little salt and plenty of black pepper. Serve immediately with lemon wedges.
Like This? Try These
More on Food