Photo: Anna Pelzer
Broad bean & fennel salad
6 ingredients
Serves 2
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Make the most of seasonal veg with this fresh-tasting salad
Estimated Nutrition (whole recipe, rough)
165
Calories
2g
Protein
14g
Fat
12g
Carbs
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Broad Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 fennel bulb , thinly sliced across. A mandolin will do this very easily (keep any fluffy tops)
- 4 handfuls (approx 200g) broad beans cooked for 3 minutes and grey skins peeled off
- 1 red chilli , finely chopped
- 1 lemon , juiced
- 1 small shallot , finely chopped
- olive oil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes