Fennel, broad bean & blue cheese salad
This fresh and flavoursome starter uses seasonal ingredients, readily available around June
Difficulty and servings
Serves 4
Preparation and cooking times
Cook 10 - 15 mins
Vegetarian
- 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.
- Add the fennel slices and toss well with the broad beans, rocket leaves and baby spinach.
- Whisk together the dressing ingredients with ground black pepper, and salt if you want.
- 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.
Per serving
272 kcalories, protein 11g, carbohydrate 5g, fat 23 g, saturated fat 9g, fibre 4g, salt 1.72 g
Recipe from Good Food magazine, June 2005.
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http://www.bbcgoodfood.com/recipes/2091/
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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
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Difficulty and servings
Serves 4
Preparation and cooking times
Cook 10 - 15 mins
Vegetarian
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
Per serving
272 kcalories, protein 11g, carbohydrate 5g, fat 23 g, saturated fat 9g, fibre 4g, salt 1.72 g
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