This fresh and flavoursome starter uses seasonal ingredients, readily available around June
Cook:10 mins – 15 mins
Serves 4
140g shelled broad beans1 large fennel bulb, trimmed and thinly sliced50g rocket leaves200g baby spinach leaves140g roquefort
STEP 1Bring 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 2Add the fennel slices and toss well with the broad beans, rocket leaves and baby spinach.STEP 3Whisk together the dressing ingredients with ground black pepper, and salt if you want.STEP 4Toss 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.
