Fennel, broad bean & blue cheese salad
- Preparation and cooking time
- Cook: -
- Easy
- Serves 4
Skip to ingredients
- 140g shelled broad beans
- 1 large fennelbulb, trimmed and thinly sliced
- 50g rocketleaves
- 200g baby spinachleaves
- 140g roquefort
For the dressing
Nutrition: per serving
- kcal272
- fat23g
- saturates9g
- carbs5g
- sugars0g
- fibre4g
- protein11g
- salt1.72g
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.
