Low calorie Fennel and bean salad

Low calorie Fennel and bean salad

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!


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

Serves: 4

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



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