Fennel, blue cheese and broad bean saladby Fiona Stone |
| Preperation time: 10 mins Cooking time: 2 mins Serves: 4 |
| Recipe Ingredients |
| 140g shelled broad beans; 1 large fennel bulb, trimmed and thinly sliced; 50g rocket leaves; 200g baby spinach leaves; 140g Roquefort juice 1 lemon; 4 tbsp olive oil; 1/2 tsp Dijion mustard. |
| Recipe Method |
| Cook the broad beans in a small pan of boiling
water for 2 minutes. Drain and rinse under cold water. Remove the
beans from their skins and place in a large bowl. Add the fennel slices, rocket and spinach and toss well. Make the dressing by whisking together the lemon juice, olive oil and mustard. Season. Add a little of the dressing to the salad and gently toss. Spoon onto four plates and crumble a little of the cheese over each. To serve, drizzle a little more dressing over each plate. |
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with quinoa salad Tagliatelle with walnut pesto Fennel and orange salad Roquefort quiche with a nut and pear relish Roaring tiger prawns |
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