|
|
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. |