- 140g shelled broad beans
A member of the legume family, broad beans are pretty hardy and adaptable – they grow in…
- 1 large fennel bulb, trimmed and thinly sliced
- 50g rocket leaves
Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…
- 200g baby spinach leaves
Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…
- 140g roquefort
For the dressing
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.