A mixture of vibrant broad beans, courgettes, fennel and radishes makes this the perfect three of your five-a-day summer side
Prep:25 mins
Serves 4 as a side
200g broad beans, podded1 ½ tbsp olive oil200g courgettes, cut into discs200g radishes, halved300g fennel, sliced into lengths1 thyme sprig200ml chicken stockknob of butter1 tbsp lemon juicehandful mint, leaves chopped (smaller ones left whole)handful basil, leaves chopped (smaller ones left whole)
STEP 1Fill a small saucepan with water and bring to the boil. Tip in the broad beans and cook for 30 secs. Drain, then immediately plunge the beans into a bowl of very cold water. Once cool, drain them and remove the skins.STEP 2Heat 1 tbsp oil in a heavy-bottomed sauté pan or skillet and fry the courgettes on a medium-high heat until caramelised. Remove from the pan with a slotted spoon, set aside in a bowl, then repeat with the radishes. Pour in the remaining oil and add the fennel. Cook until caramelised, then turn down the heat.STEP 3Add the thyme sprig and chicken stock, and cook for 8-10 mins, basting, until the fennel is tender.STEP 4Add the butter to the pan and tip in the courgettes, radishes and broad beans. Coat all the veg in the liquid, then add the lemon juice. Remove the thyme sprig, then scatter over the herbs to serve.
