This speedy, fresh summer salad can be whipped up in seconds as a perfect light lunch or side salad. For those looking wanting to add some extra punch and crunch, sprinkle over some chilli flakes and scattering of chicory leaves before serving.
For the salad
1 bag of mangetout
2 fennel bulbs, trimmed and very finely sliced
100g radishes, finely sliced
For the dressing
4 tbsp extra-virgin olive oil
1 tbsp red wine vinegar
1 tsp wholegrain mustard
Pinch of caster sugar
Firstly toast the hazelnuts in a frying pan with a little olive oil until lightly browned.
Then trim and finely slice the fennel and radishes.
To make the dressing combine all of the ingredients in a bowl and whisk until combined.
Scatter the mangetout over a serving plate and top with the sliced fennel, radish slices and toasted hazelnuts. Drizzle the dressing over the salad to serve.