- 500g Jersey Royal potatoes
- 2 eggs
- 500g broad beans
- 1 red onion
- 80g Kalamata olives
- 1 garlic clove
- 1 lemon
- 1 tsp dried oregano
- 2 fennel bulbs
- 1 cos lettuce
- 3 tbsp olive oil
- Sea salt
- Freshly ground pepper
- 1.
Preheat the oven to 180°C/Fan 160°C/Gas 5. Trim the dry ends from the fennel. Cut the bulbs into chunky wedges. Tip into a roasting tin and toss with 1 tbsp oil and a pinch of salt and pepper. Roast for 25 mins, turning halfway, till caramelised.
- 2.
Scrub the Jersey Royals clean and halve or quarter them into similar-sized pieces. Tip into a large pan and cover with about 5cm water. Add a good pinch of salt and bring to the boil. Reduce to a simmer and cook for 10 mins, till tender.
- 3.
While the potatoes are cooking, boil the eggs. Fill a small pan with boiling water and bring back to the boil and carefully lower in the whole eggs. Cook for 6-8 mins, depending on how hard boiled you like your eggs, then drain. Set aside to cool.
- 4.
Pod the broad beans. When the potatoes have about 2 mins of cooking time remaining, add the beans to the pan. Drain everything well and tip into a large bowl. Peel and finely slice the onion and add to the bowl, along with the olives.
- 5.
Peel and grate the garlic into a small bowl. Grate in the lemon zest and squeeze in the juice. Stir in 1 tsp dried oregano, a pinch of salt and pepper and 2 tbsp olive oil. Pour over the potatoes and beans and toss to dress.
- 6.
Tear the lettuce leaves. Carefully crack the egg shells and peel them away. Slice the peeled eggs in half with a sharp knife.
- 7.
Fold the lettuce and the roast fennel through the rest of the salad. Arrange on warm plates and finish with the eggs on top. Crack over a good grind of black pepper and tuck in.
- Tip
Double trouble
When you pop the broad beans out of their long green pods you'll see they look a little pale. This is because each bean is encased in a thin skin to protect it. The skins are edible, but on larger beans they can be a little bitter. If you would like to double pod the beans, and take off the skins, simply plunge the beans into a pan of boiling water for 2 mins, then drain and rinse under cold water. The skins will be loose and wrinkly. You can pinch the ends of the skins and pop the green beans out of them.
