Ingredients

Method

• 200 g broad beans, blanched
• 200 g mangetout, blanched
• 4 bulbs baby fennel, with stalks, shaved
• 1/3 cup cider vinegar
• 3 T walnut oil
• 2 T Dijon mustard
• 200 g Rosa tomatoes
• ½ cup mint
• Sea salt and freshly ground black pepper, to taste
• Cubed gammon, for serving

Method

Ingredients

Remove the skins from the broad beans and split the mangetout in half lengthways, then toss all with the fennel shavings.
Add the cider vinegar, walnut oil, mustard, tomatoes, mint and seasoning to a blender and roughly pulse until combined.
Drizzle over the salad, season to taste and serve  with cubes of succulent cubed gammon.

Per serving: 978.2 kJ, 11.3 g protein, 13.6 g fat, 14 g carbs.