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Fennel, Pea And Broad Bean Salad

Nutrition per serving    (USDA % daily values)
CAL
226
FAT
45%
CHOL
52%
SOD
13%

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Ingredients for 4 servings

2 large eggs , at room temperature

250 g peas , thawed if frozen

250 g podded broad beans

2 medium fennel bulbs

2 tablespoons dill , roughly chopped

sea salt & freshly ground black pepper (to taste)

1 tablespoon lemon juice

1 tablespoon coarse grain mustard

1 small garlic clove , peeled and crushed

Dressing

3 tablespoons extra virgin olive oil

1 teaspoon fine sugar (to taste)

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