Butterbean, Leek and Pea Salad with Fennel Dressing

This is a beautifully delicate and satisfying salad.

Fry a leek in butter. When it's almost done add a handful of frozen peas and cooked butterbeans. Let the excess moisture evaporate, then add some chopped fennel fronds and lemon juice.

Add a bit of salt and pepper if that's your thing, and serve on lettuce leaves with some toast and olive oil on the side.

Other herbs will do if you don't have fennel. I got a fennel buld with massive fronds in my organic veg box so I chopped it up and put it in a jar with olive oil to preserve it. Coming up are some other recipes that use this fennel in oil...