Fennel and broad bean salad with hazelnuts and feta

Method

1. Heat the oven to 200°C/180°C fan/gas 6. Tear the sourdough bread into chunks, then toss with 1 tablespoon of the olive oil and some salt. Tip onto a baking tray and bake for 10 minutes or until golden, adding the hazelnuts after 5 minutes. Set aside.
2. Meanwhile, finely slice your fennel lengthways and put in a large bowl. Add the broad beans and green beans, trimmed and roughly chopped.
3. Add white wine vinegar and the remaining olive oil, a generous amount of seasoning and a the sugar. Toss, then leave for 5 minutes.
4. Toss the baked croutons and hazelnuts through the salad along with the feta and basil leaves. Check the seasoning, then serve.