Fennel, Artichokes, Broad Beans & Green Peas Salad

A very hot and dry summer in Perth is followed by an unusually mild and wet winter.  It's not September yet but flowers are already in full bloom.  I made this glorious Greek style salad to welcome the early arrival of spring.  Fennels are in season at the moment with their crunchy, mild anise-flavour white bulbs.  I go for ready to eat artichoke hearts from a jar, but if you have fresh artichokes and know what to do with them, enjoy the clean, earthy taste of their innermost part to the fullest in this recipe.  Fresh broad beans are delightful but need to be double podded unless they are very young, and not always available.  I find the frozen ones just as good, which is what I use.  Green peas add natural sweetness and a splash of colour. The salad is dressed simply with extra virgin olive oil, lemon juice and flavoured with fresh herbs.

Serves 4-6

INGREDIENTS

• 300g / 10½oz frozen broad beans
• ½ fennel bulb, or 2 baby fennel bulbs (about 280g / 10oz)
• 200g / 7oz whole artichoke hearts packed in water or brine, drained and halved
• 250g / 9oz frozen green peas
• 60g / 2oz red onions, finely chopped
• 4 tablespoons extra virgin olive oil
• 3 tablespoons fresh lemon juice
• sea salt, to taste
• a sprinkling of freshly ground black pepper
• 2 tablespoons finely chopped fennel fronds
• 2 tablespoons finely chopped parsley
• 2 tablespoons finely chopped mint

METHOD

1. Bring a saucepan of water to the boil.  Add the broad beans and cook for 4 minutes, or until tender.  Drain in a colander and rinse under cold tap water to cool.  Remove the tender, bright green beans from their pods.
2. Remove the stalks and trim the base(s) of the fennel bulb(s).  Reserve some of the green inner fronds.  Core and thinly slice the bulb(s).  Place slices in a bowl of ice water until ready to use.
3. Blanch frozen green peas in boiling water.  Drain in a colander and rinse under cold tap water to cool.
4. In a large bowl, combine the broad beans, fennel, artichoke, peas and red onion.
5. Pour in olive oil and lemon juice.  Season with salt and pepper.  Toss well.  
6. Top with fennel fronds, parsley and mint.  Transfer to a large dish and serve.