Fennel, broad bean & blue cheese salad

Fennel, broad bean & blue cheese salad

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Cook: 10 mins - 15 mins


Serves 4
This fresh and flavoursome starter uses seasonal ingredients, readily available around June

Nutrition and extra info

  • Easily doubled / halved
  • Vegetarian

Nutrition: per serving

  • kcal272
  • fat23g
  • saturates9g
  • carbs5g
  • sugars0g
  • fibre4g
  • protein11g
  • salt1.72g
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  • 140g shelled broad beans
    Broad beans

    Broad bean

    braw-d be-en

    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

  • juice 1 lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 4 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • ½ tsp Dijon mustard


  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.

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