Ingredients
1 fennel bulb, thinly sliced across. (A mandolin will do this very easily)
200g broad beans
1 red chilli, finely chopped
1 lemon, juiced
1 small shallot, finely chopped
Preparation
Arrange the fennel on a large plate. Toss the broad beans with the chilli, lemon juice, and shallot.
Spoon over the fennel. Sprinkle over any fennel tops.
For more flavor, add a tsp of rice vinegar, ume-boshi seasoning or balsamic vinegar.
110 kcalories, protein 5.9g, carbohydrate 7.5g, fat 6.5 g, saturated fat 0.8g, fibre 7.3g, salt 0.07 g
