Fennel, broad bean & blue cheese salad

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

  • Cook:15 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 272
  • fat 23g
  • saturates 9g
  • carbs 5g
  • sugars 0g
  • fibre 4g
  • protein 11g
  • salt 1.72g


  • 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
  • ½ tsp Dijon mustard


  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.

  2. Add the fennel slices and toss well with the broad beans, rocket leaves and baby spinach.

  3. Whisk together the dressing ingredients with ground black pepper, and salt if you want.

  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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