Special Diet

  • 350 g (11½ oz) fresh or frozen shelled broad beans
  • 1 large fennel bulb
  • 250 g (8 oz) watermelon flesh, diced
  • 125 g (4 oz) feta cheese, crumbled
  • salt and black pepper
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon clear honey
  • 1 teaspoon pomegranate syrup

Cook the beans in a large saucepan of lightly salted boiling water for 2 minutes. Drain and immediately refresh under cold water. Pat dry with kitchen paper, then peel off and discard the tough outer skins. Put the beans in a bowl.

Trim the fennel bulb. Cut in half, then crossways into wafer-thin slices. Add to the beans with the watermelon and feta.

Whisk all the dressing ingredients together in a small bowl and season with salt and pepper. Pour over the salad, toss well and serve.

Like This? Try These
More on Food