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Skye Gyngell’s spinach, fennel and broad bean salad
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Serves: 6 as a side
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.
Typical values per serving:
This recipe was first published in May 2015.