Fennel, broad bean & blue cheese salad
- Good Food team
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Serves 4
Easy
Cook: 10 mins - 15 mins
A star rating of 5 out of 5.2 ratingsRate
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This fresh and flavoursome starter uses seasonal ingredients, readily available around June
Easily doubled
Easily halved
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
140g shelled broad beans
-
1 large fennel
bulb, trimmed and thinly sliced
-
50g rocket
leaves
-
200g baby spinach
leaves
-
140g roquefort
For the dressing
- juice 1 lemon
- 4 tbsp olive oil
- ½ tsp Dijon mustard
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Nutrition: per serving
- kcal272
- fat23g
- saturates9g
- carbs5g
- sugars0g
- fibre4g
- protein11g
- salt1.72g
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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.
Recipe from Good Food magazine, June 2005
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A star rating of 5 out of 5.2 ratings
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