Broad Bean, Peach and Fennel salad

Ingredients

• 300g broad beans, (podded weight if fresh, or use frozen)
• 1 courgette, halved lengthways and thinly sliced
• 1 peach, halved and thinly sliced
• 1 small bulb fennel, very thinly sliced
• a handful of leaves basil

Dressing

• 3 tbsp extra-virgin olive oil
• 1 lemon, juiced
• 1 tsp Dijon or wholegrain mustard
• 1 red chilli, deseeded and finely chopped

Method

• Bring a pan of lightly salted water to the boil and blanch the beans for 1 minute, then drain and run under cold water until cold. Carefully pod the beans from their skins, which should have loosened. Tip into a bowl with the courgette, peach and fennel.

• To make the dressing, whisk all the ingredients together with some seasoning. Pour three-quarters of the dressing into the salad bowl and gently toss. Tip into a serving bowl, drizzle over the remaining dressing and scatter over the basil leaves.

Credit: Adam Bush