Serves:6 as a side
300g baby spinach leaves
500g fresh broad beans, podded
1 large fennel bulb
1 tbsp grated parmigianoreggiano
1 lemon, zest, juice of ½
50ml extra virgin olive oil
1. Rinse the spinach and put in a large pan with the water still just clinging to the leaves. Cook over a medium heat until wilted, drain and cool. Squeeze out any excess water.
2. Bring a pan of salted water to the boil and cook the broad beans for 1½ minutes; drain and set aside to cool, then slip them out of their skins.
3. Slice off the base of the fennel, remove the outer layer and halve lengthways. Place, cut-side down, on a board and slice lengthways into paper-thin shards (or use a mandolin if you have one).
4. In a large bowl, gently but thoroughly toss the broad beans, fennel and spinach with the cheese, lemon zest and juice, olive oil and a good pinch of salt, then serve.
This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.
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