A zingy salad to be enjoyed at lunchtime or in the evening. Imagine this on a warm sunny Sunday afternoon to accompany your BBQ – delicious.
Baby Fennel, Mangetout & Broad Bean Salad
Ingredients
- 2 small fennel bulbs
- 150g broad beans
- 150g mangetout
- 18 leaves from heads of baby romaine
- Small handful of garlic chives
- Sprinkling of pine nuts
For the dressing:
- 4 tbsp olive oil
- 1 tbsp balsamic vinegar
- 2 tbsp plain yogurt
- 2 tbsp parmesan, freshly grated
- 2 tbsp lemon juice, plus a little to finish
- Sea salt
- Black pepper, freshly ground
Steps
- Step 1
Trim the fennel, cut the bulbs into thin wedges and place in a pan of boiling, salted water.
- Step 2
Return to the boil and add the broad beans.
- Step 3
Bring back to the boil and then add the mangetout.
- Step 4
As soon as the water boils again, take the pan off the heat.
- Step 5
Drain the vegetables and allow them to cool.
- Step 6
Mix together the ingredients for the dressing.
- Step 7
Toss the vegetables in the dressing and set to one side.
- Step 8
Split the romaine leaves between two plates, top with the dressed vegetables and finish with a little black pepper, lemon juice and a sprinkling of chopped chives and pine nuts.
-
By The Healthy Employee
- Servings: Serves 2
- Meals or Courses: LunchMainsSidesStarter
- Dish Type: BBQSalad
- Special Diet: Gluten freeVegetarian
- Seasons and Occasions: Summer
- Difficulty Level:
- Ratings:
- Created: August 24, 2010
