Kale, pea and fennel salad recipe

• Serves 2
• 10 mins to prepare
• 104 calories/serving

Ingredients

• 100g frozen peas
• 30g curly kale, large stalks removed
• One fennel bulb, very thinly sliced
• 1 tbsp olive oil
• ½ lemon, zested and juiced

Method

1. Add the peas to a pan of boiling water. Bring back to the boil, add the kale and cook for 1 min until just wilted.
2. Drain, refresh under cold water, then drain again.
3. Transfer to a bowl with the fennel, oil, lemon zest, juice, and some salt.
4. Toss together to serve.