Meet your perfect, low calorie summer lunch! Why not prepare this fennel, pea and broad bean salad in just 15 minutes for a treat in the office? With each serving costing just £1.28, it’s completely guilt free!
YOU WILL NEED
2 medium fennel bulbs
4 large eggs, at room temperature
250g podded broad beans
250g podded peas, thawed if frozen
8 Parma ham slices
For the dressing
1 small garlic clove, peeled and finely crushed
1 tsp caster sugar, or to taste
1tsp lemon juice
1tsp wholegrain mustard
3 tsp extra virgin olive oil
Handful of dill, roughly chopped
Prep time: 10 mins
Cook time: 5 mins
Cost per serving: £1.28
Nutrition per serving: 321 cals, 21g protein, 8 carbs (3.9g sugars), 23g fat (4.9g saturates), 7.1g fibre, 2.2g salt
HOW TO DO IT
1. Trim the fennel, cutting off the base and removing the outer layer. Cut each bulb in half lengthways then slice thinly. Place in a large bowl of iced water and leave to soak for 10-15 mins.
2. Meanwhile, add the eggs to a pan of simmering water and simmer for 9 mins. Drain then refresh in a pan of cold water.
3. Bring another pan of water to the boil. Add the broad beans for 1 min, then add the peas and return to boil. Blanch for another 3 mins. Drain and refresh in a bowl of iced water.
4. For the dressing, whisk all the ingredients together in a bowl and season. Add the broad beans and peas to the fennel. Pour over the dressing and toss well. Shell the eggs, then cut into quarters lengthways. When ready to serve, heat a tiny drizzle of olive oil in a pan and fry the Parma ham slices until golden brown and crisp, turning once. Divide the salad and eggs between serving plates. Break the Parma ham into smaller pieces and scatter over the salads. Sprinkle with pepper and serve.
We think you’ve been good enough to deserve dessert! Enjoy a low calorie chocolate chip cookie