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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.

Easy
July 2015

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

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

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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

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.
Toss the baked croutons and hazelnuts through the salad along with the feta and basil leaves. Check the seasoning, then serve.