Skye Gyngell’s spinach, fennel and broad bean salad

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.