Lunch | Vegetarian

Roquefort and fennel salad

A superb salad for your vision, immune system, bones and cell specialisation

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Roquefort and fennel salad recipe

Serves:

4

Preparation:

10 Mins

Cooking:

5 Mins

High FODMAP:

Yes

Allergens:

Milk, Gluten, Mustard

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What are the health benefits of Roquefort and fennel salad?

A superb salad for your vision, immune system, bones and cell specialisation

Ingredients

Method

Ingredients

140g shelled broad beans

220g/1 large fennel bulb, trimmed and thinly sliced

5ml/juice 1 lemon

3g/½ tsp English mustard

60ml/4 tbsp olive oil

50g wild rocket leaves

140g Roquefort

200g baby spinach leaves

More about these ingredients

Method

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.

2) Pop the beans out of their skins and place in a large bowl. Add the fennel slices and toss well with the broad beans, rocket leaves and baby spinach.

3) Whisk together the dressing ingredients and season to taste.

4) Toss a little of the dressing into the salad ingredients.

5) Spoon onto four plates and crumble a little of the Roquefort over each.

6) Just before serving, drizzle over a little more dressing.