Fennel, broad bean & blue cheese salad - Good Food Middle East
This fresh and flavoursome starter uses seasonal ingredients, readily available around June
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Cooking tools:
- Pot
- Colander
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring spoon
- Citrus press
- Serving bowl
- Stove
- Spoon
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
- ½ tsp Dijon mustard
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