Fennel, broad bean & blue cheese salad

Method

• step 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.

• step 2

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

• step 3

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

• step 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.