Home > Diabetes-friendly recipes > Fennel and broad bean salad with hazelnuts and feta

Fennel and broad bean salad with hazelnuts and feta

Name: Fennel and broad bean salad with hazelnuts and feta
Yield: Serves 4
Cuisine: British recipes
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.

Published: 20 Aug 15
Updated: 18 Mar 24

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

Easy
July 2015

Test kitchen approved

Serves 4
Hands-on time 25 min

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

Vegetarian recipes

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

Save recipe

Save

Save recipe Print

Rate

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.

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

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.
Meanwhile, finely slice your fennel lengthways and put in a large bowl. Add the broad beans and green beans, trimmed and roughly chopped.
Add white wine vinegar and the remaining olive oil, a generous amount of seasoning and a the sugar. Toss, then leave for 5 minutes.