Fennel and broad bean salad with hazelnuts and feta recipe
A fresh, light fennel and broad bean salad recipe, for four people, made with green beans and crispy sourdough croutons. Perfect for summer.
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Ingredients
- 150g sourdough bread
- 4 tbsp extra-virgin olive oil
- Salt, to season
- 75g roughly chopped hazelnuts
- 2 fennel bulbs
- 100g skinned broad beans
- 200g green beans
- 3 tbsp white wine vinegar
- Pinch of sugar
- 200g crumbled feta
- Handful of fresh basil leaves.
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