Skye Gyngell’s spinach, fennel and broad bean salad

  • Vegetarian
  • Gluten Free


300g baby spinach leaves

500g fresh broad beans, podded

1 large fennel bulb 

1 tbsp grated parmigianoreggiano

1 lemon, zest, juice of ½

50ml extra virgin olive oil


1. Rinse the spinach and put in a large pan with the water still just clinging to the leaves. Cook over a medium heat until wilted, drain and cool. Squeeze out any excess water.

2. Bring a pan of salted water to the boil and cook the broad beans for 1½ minutes; drain and set aside to cool, then slip them out of their skins.

3. Slice off the base of the fennel, remove the outer layer and halve lengthways. Place, cut-side down, on a board and slice lengthways into paper-thin shards (or use a mandolin if you have one).

4. In a large bowl, gently but thoroughly toss the broad beans, fennel and spinach with the cheese, lemon zest and juice, olive oil and a good pinch of salt, then serve.

This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.

  • Preparation time: 10 minutes, plus cooling
  • Cooking time: 5 minutes
  • Total time: 15 minutes, plus cooling

Serves: 6 as a side

Nutritional Info

Typical values per serving:

Energy 625kJ
Fat 9.9g
Saturated Fat 1.9g
Carbohydrate 7.6g
Sugars 2.6g
Protein 7.6g
Salt 0.3g
Fibre 7.2g

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5 stars

Average user rating Based on 1 rating

This recipe was first published in Fri May 01 14:15:00 BST 2015.