Fennel, broad bean & blue cheese salad
- Preparation and cooking time
- Cook: -
- Easy
- Serves 4
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
Method
- STEP 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.
- STEP 2
Add the fennel slices and toss well with the broad beans, rocket leaves and baby spinach.
- STEP 3
Whisk together the dressing ingredients with ground black pepper, and salt if you want.
- STEP 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.
