Photo: Anna Pelzer
Fennel, broad bean & blue cheese salad
8 ingredients
Serves 4
openrecipes
This fresh and flavoursome starter uses seasonal ingredients, readily available around June
Estimated Nutrition (whole recipe, rough)
168
Calories
3g
Protein
14g
Fat
12g
Carbs
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Spinach | 1 cup raw (30g) | 7 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Broad Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes