Broad Bean and Fennel Salad
Ingredients
- 500g frozen broad beans, cooked and lightly crushed
- 2 baby fennel bulbs, thinly sliced
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon crushed fennel seeds
- ¼ cup mint leaves
- Sea salt and freshly cracked black pepper
- Fresh lemon wedges to serve