Fennel, broad bean & blue cheese salad

• shelled broad beans140g g
• large fennel↗1

  bulb, trimmed and thinly sliced

• rocket↗50g g

  leaves

• baby spinach↗200g g

  leaves

• roquefort↗140g g
• juice 1 lemon
• olive oil↗ tbsp
• Dijon mustard↗ tsp

Step-by-step instructions

1. 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. 2

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

3. 3

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

4. 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.