2 x 500 gram packets frozen broad beans
1-2 heads fennel, fronds reserved for dressing
100 grams shaved streaky bacon
100 grams soft goat’s cheese
2 tablespoons lemon juice
finely grated zest of ½ lemon
¼ cup olive oil
2 cloves garlic, crushed
1 teaspoon Dijon mustard
3 tablespoons chopped mint
reserved fennel fronds
sea salt and freshly ground pepper
Dressing: Place all the ingredients in a food processor and process until the mint and fennel are finely chopped. Season.
Salad: Blanch the broad beans in boiling, salted water for 2-3 minutes. Cooking time depends on the size of the beans. Drain and refresh in iced water. Peel off the skins and discard. Place in a bowl and toss with half the dressing.
Trim the fennel and cut into quarters. Using a sharp knife or mandolin, slice the fennel as thinly as possible. Place in a bowl and toss with the remaining dressing.
Heat a sauté pan with a little oil and cook the bacon until crisp. Drain on kitchen towels.
To serve: Layer the salad in serving bowls, starting with the fennel, then broad beans, bacon and goat’s cheese. Broad beans can be squashed easily. Layering, rather than tossing everything together, helps keep them whole.