If you don't want to peel the broad beans twice and they are small and tender, don't bother; they will still be great in this salad. Green peas make a great substitute.
700g young broad beans (or peas)
1 large head fennel
2 cloves garlic, crushed
½ tsp cumin seeds, roasted and crushed
½ tsp coriander seeds
1 tsp sweet paprika
1 tbsp flat leaf parsley, chopped
1 tbsp coriander leaves, chopped
juice of 1 lemon
5 tbsp extra-virgin olive oil
sea salt and freshly ground pepper, to taste
1. Peel the pods off the broad beans and drop the beans into boiling water for one minute. Drain and refresh immediately in iced water. Peel the skins off the broad beans.
2. Slice the fennel thinly with a mandolin and place in a bowl with the broad beans. Add all remaining ingredients and toss well to combine. Transfer to a beautiful bowl and serve.