A pale but delicious salad of fresh fennel, broad beans, hazelnuts and feta.
Finely slice a large fennel bulb lengthways and put the slices in a bowl. Place 100g (3½ oz) of frozen broad beans in a small bowl and cover them in boiling water for 1 minute. Drain, refresh and add to the fennel. Dress with 3 tablespoons of good quality olive oil and 3 tablespoons of white wine vinegar. Season to taste with salt, freshly ground black pepper and a pinch of sugar. Meanwhile, toast some whole hazelnuts and rub off as many of the skins as you can. Roughly chop them and add them to the salad. Add 200g (7 oz) of chopped or crumbled feta and check the seasoning.
*adapted from this recipe
michelle picker cooks 