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    Skye Gyngell’s spinach, fennel and broad bean salad

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    Skye Gyngell’s spinach, fennel and broad bean salad

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

    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.

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


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