Free Healthy Recipe - Fennel, artichoke and broad bean salad

Gluten free, Low sugar, Wheat Free

In Greece, there are many salads without a lettuce leaf in sight. The addition of different herbs makes them sing but here I have taken a liberty by adding fennel to the salad, which is not strictly traditional.

Recipe from "Taste of Greece" by Lyndey Milan

4 artichoke hearts cooked and quartered
500 grams broad beans, shelled and peeled, cooked and peeled
2 tbsp olive oil
¼ cup dill
lemon juice, to taste

Remove the base and cut the stalk from each fennel bulb. Halve the bulbs and remove the cores. Using a sharp knife, vegetable peeler or mandolin, shave the fennel into thin slices. Place the fennel on a serving platter, add the artichoke hearts and peeled broad beans. Drizzle with the oil, sprinkle with dill, and add freshly ground black pepper and lemon juice to taste. Top with the shaved cheese.

Lyndey's note:
I don't know that peeling broad beans is very 'Greek' as typically in Greek cuisine little is wasted. However, I prefer to double peel as the bean inside is sweet and delicate, a perfect match to the shaved fennel and artichoke. To remove the skin from the inner bean, cook fresh broad beans in boiling water until just tender (don't salt the water), drain, allow to cool and slip the skin away.

Makes 4 servings

Scale recipe to serves

Prep Time: 15 mins
Cooking Time:
Ready in: 15 mins

Suitable for:
Dinner, Salad, Side Dish
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Nutritional Information - Per Serve
Kj 1062 kj
Calories 254 kcal
Fat 15.3 g
Saturated Fat 4.8 g
Total Carbohydrate 10.6 g
Total Protein 13.4 g
Fibre 10.2 g

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