Mediterranean Meno menu: Green bean, feta and fig salad
This Mediterranean salad makes great main course or starter. It’s abundant with many health benefits, especially the plump figs which are wonderfully high in fibre and a great source of essential minerals, including magnesium, calcium and potassium.
Sprinkle over nuts and seeds and you get the power of protein too.
Feta, or mozzarella cheese both combine nicely with this salad.
Prep time: 15 minutes
Cook time: 5 minutes
- 200g fine green beans, trimmed
- 6 small figs, quartered
- 1 shallot, thinly sliced
- 1 x 125g pack of feta cheese or mozzarella ball, drained and divided into chunks
- 50g hazelnuts, toasted and chopped
- a mix of pumpkin, sesame and sunflower seeds very lightly toasted
- small handful basil leaves, torn
- 3 tbsp balsamic vinegar of Modena
- 2 tbsp fig jam or relish, or quince jelly
- 3 tbsp extra-virgin olive oil
- Black pepper
- In a large saucepan of lightly salted water, blanch the beans for about 3 minutes until just tender. Drain, rinse in cold water, then pat dry on a clean tea towel.
- On a serving plate arrange the beans and top with the figs, cheese, shallots, hazelnuts, seeds and basil leaves.
- In a small jug or old jam jar with a screw lid, add the vinegar, fig jam, olive oil and season. Whisk with a fork or shake the jar well and drizzle over the salad just before you serve.