Fennel, broad bean & blue cheese salad

Fennel, broad bean & blue cheese salad

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Cooking time

Cook: 10 mins - 15 mins

Skill level

Easy

Servings

Serves 4

This fresh and flavoursome starter uses seasonal ingredients, readily available around June

Nutrition and extra info

Additional info

  • Easily doubled / halved
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
272
protein
11g
carbs
5g
fat
23g
saturates
9g
fibre
4g
sugar
0g
salt
1.72g

Ingredients

  • 140g shelled broad beans
  • 1 large fennel bulb, trimmed and thinly sliced
  • 50g rocket leaves
  • 200g baby spinach leaves
  • 140g Roquefort

For the dressing

  • juice 1 lemon
  • 4 tbsp olive oil
  • ½ tsp Dijon mustard

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Method

  1. Bring a small pan of water to the boil and cook the broad beans for just 2 mins. Drain and refresh under cold water. Pop the bright green beans out of their skins and place in a large bowl.
  2. Add the fennel slices and toss well with the broad beans, rocket leaves and baby spinach.
  3. Whisk together the dressing ingredients with ground black pepper, and salt if you want.
  4. Toss a little of the dressing into the salad ingredients. Spoon onto four plates and crumble a little of the Roquefort over each. Just before serving, drizzle over a little more dressing.

Recipe from Good Food magazine, June 2005

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