Fennel, broad bean & blue cheese salad

Fennel, broad bean & blue cheese salad

  • Rating: 5 out of 5.1 rating
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  • Preparation and cooking time
    • Cook: -
  • Easy
  • Serves 4

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

  • Easily doubled
  • Easily halved
  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal272
fat23g
saturates9g
carbs5g
sugars0g
fibre4g
protein11g
salt1.72g
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Ingredients

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.

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    Rating: 5 out of 5.1 rating
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