Fennel and broad bean salad with hazelnuts and feta

Fennel and broad bean salad with hazelnuts and feta
  • Serves icon Serves 4
  • Time icon Hands-on time 25 min

A fresh, light summer salad recipe made with fennel, green beans, broad beans and crispy sourdough croutons.

Nutrition: per serving

Calories
503kcals
Fat
37.1g (9.9 saturated)
Protein
17.3g
Carbohydrates
24.9g (4.8g sugars)
Fibre
8.8g
Salt
2.6g
Calories
503kcals
Fat
37.1g (9.9 saturated)
Protein
17.3g
Carbohydrates
24.9g (4.8g sugars)
Fibre
8.8g
Salt
2.6g

Ingredients

  • 150g sourdough bread
  • 4 tbsp extra-virgin olive oil
  • Salt, to season
  • 75g roughly chopped hazelnuts
  • 2 fennel bulbs
  • 100g skinned broad beans
  • 200g green beans
  • 3 tbsp white wine vinegar
  • Pinch of sugar
  • 200g crumbled feta
  • Handful of fresh basil leaves.

Method

  1. Heat the oven to 200°C/180°C fan/gas 6. Tear the sourdough bread into chunks, then toss with 1 tablespoon of the olive oil and some salt. Tip onto a baking tray and bake for 10 minutes or until golden, adding the hazelnuts after 5 minutes. Set aside.
  2. Meanwhile, finely slice your fennel lengthways and put in a large bowl. Add the broad beans and green beans, trimmed and roughly chopped.
  3. Add white wine vinegar and the remaining olive oil, a generous amount of seasoning and a the sugar. Toss, then leave for 5 minutes.
  4. Toss the baked croutons and hazelnuts through the salad along with the feta and basil leaves. Check the seasoning, then serve.

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