Fig, Goat's Cheese & Butter Bean Salad
Total: 15 mins
A simple summer salad that makes the most of the fleeting British fig season. Sweet, plump figs are paired with tangy, soft goat's cheese, creamy butter beans and fresh summer greens. They're tossed together with a zingy mint dressing. Light and delicious.
This recipe is a:
See this week's box.
Ingredients you'll need
- 1 garlic clove
- 1 tsp wholegrain mustard
- 2 tbsp cider vinegar
- 40g honey
- A handful of mint
- 400g tin of butter beans
- 100g peppery salad mix
- 200g figs
- 100g soft goat's cheese
- 25g chopped hazelnuts
From your kitchen
- 2 tbsp olive oil
- Salt and pepper
Step by step this way
- 1.
Peel and crush or grate the garlic. Add it to a small bowl. Add the mustard, cider vinegar and honey.
- 2.
Pick the mint leaves off their woody stalks. Finely shred the leaves, then scoop them into the bowl. Drizzle in 2 tbsp olive oil. Season with salt and pepper. Whisk well to combine. Set aside.
- 3.
Drain and rinse the butter beans. Tumble them into a large salad bowl. Scatter the salad leaves on top. Quarter the figs, discarding the woody stems. Add these to the bowl.
- 4.
Drizzle over the dressing and toss well to mix. Divide the salad between twp plates. Dot over the goat’s cheese. Scatter over the hazelnuts to serve.
