Fennel, Pea And Broad Bean Salad

Total Time: 35 mins Preparation Time: 25 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 2 medium fennel bulbs
• 2 large eggs, at room temperature
• 250 g podded broad beans
• 250 g peas, thawed if frozen
• 8 parma ham slices
• 1 small garlic clove, peeled and crushed
• 1 teaspoon fine sugar (to taste)
• 1 tablespoon lemon juice
• 1 tablespoon coarse grain mustard
• 3 tablespoons extra virgin olive oil
• 2 tablespoons dill, roughly chopped
• sea salt & freshly ground black pepper (to taste)

Recipe

• 1 trim the fennel, cutting off the base and removing the coarse outer layer of leaves.
• 2 cut each bulb in half lengthways, then slice as thinly as possible, using a mandolin or a sharp knife.
• 3 place in a large bowl of iced water and leave to soak for about 10-15 minutes to crisp up.
• 4 boil the eggs, (the yolks should be set but still quite soft) drain, then refresh in a pan of cold water.
• 5 bring another pot of water to the boil, add the broad beans and blanch for 1 minute, then add the peas and return to the boil, blanch for another 3 minutes until the peas and broad beans are tender.
• 6 drain and refresh in a bowl of iced water.
• 7 for the dressing, whisk all the ingredients together in a bowl, seasoning with salt and pepper to taste.
• 8 drain all the vegetables and mix, pour over the dressing and toss well.
• 9 shell the eggs, then cut into quarters lengthways.
• 10 when ready to serve, heat a tiny drizzle of olive oil in a non-stick pan and fry the parma ham slices until golden brown and crisp, turning once. divide the salad and eggs among serving plates.
• 11 break the crispy parma ham into smaller pieces and scatter over the salads, sprinkle with pepper and serve.