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Fennel, broad bean & blue cheese salad
- 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
- tsp Dijon mustard
Directions:View on BBC Good Food
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