Mediterranean fig & mozzarella salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4 as a main or 6 as a starter
Skip to ingredients
Showing items 1 to 3 of 6
- 200g fine green beantrimmed
- 6 small figsquartered
- 1 shallotthinly sliced
- x ball mozzarelladrained and ripped into chunks
- 50g hazelnuttoasted and chopped
- small handful basilleaves, torn
- 3 tbsp balsamic vinegar
- 1 tbsp figjam or relish
- 3 tbsp extra-virgin olive oil
Nutrition: per serving
- kcal286
- fat23g
- saturates6g
- carbs11g
- sugars9g
- fibre3g
- protein10g
- salt0.3glow
Method
step 1
In a large saucepan of salted water, blanch the beans for 2-3 mins. Drain, rinse in cold water, then drain on kitchen paper. Arrange on a platter. Top with the figs, shallots, mozzarella, hazelnuts and basil.
step 2
In a small bowl or jam jar with fitted lid, add the vinegar, fig jam, olive oil and some seasoning. Shake well and pour over salad just before serving.
