Mediterranean fig & mozzarella salad

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• Sue

  17 July 2011

  Sue commented on this recipe

  Served this without the mozarella - and replaced the balsamic with fig vinegar. Universally enjoyed - and all my guests thought it was an extra special salad.

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• Sue

  17 July 2011

  Sue rated this recipe

  

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• Jill B

  01 August 2011

  Jill B rated and commented on this recipe

  

  Sadly I don't like figs so would try this recipe with quartered artichoke hearts and add some pesto to the dressing in place of the fig jam. That's what's for supper tonight so will let you know how it goes.

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• Moose

  09 August 2011

  Moose rated and commented on this recipe

  

  Made this Saturday as a starter for 4 people (reduced amount by 1/3). Really good and unusual tastes. Added extra spoon of fig preserve to dressing. Went down well with guests and I would definitely make again (especially as I now have a whole jar of fig preserve to use up!). Served with hot ciabatta.

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• Mario Wyn-Jones

  10 August 2011

  Mario Wyn-Jones rated and commented on this recipe

  

  Figs and Parma ham are a classic Italian combination, so would definitely recommend that ham be added to this excellent salad - also I prefer to peel the figs first and if too large then simply quarter them.

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• gill.g

  26 August 2011

  gill.g rated and commented on this recipe

  

  I really like this. I changed the dressing quantitiies because I found the balance between oil and vinegar too sharp so after making it as it should be and tasting, added quite a lot more oil. It was a case of add and taste.

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• Elizabeth

  29 August 2011

  Elizabeth rated and commented on this recipe

  

  Great main meal salad.

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• heffyd

  23 April 2012

  heffyd rated and commented on this recipe

  

  I made this last night and loved it. I had to substitute a few items, asparagus instead of green beans, mango chutney instead of fig jam and red wine vinegar instead of balsamic but it still tasted great. Really quick, easy, tasty and visually impressive.

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Ingredients

• 200g fine green beans , trimmed
• 6 small figs , quartered
• 1 shallot , thinly sliced
• 1 x 125g ball mozzarella , drained and ripped into chunks
• 50g hazelnuts , toasted and chopped
• small handful basil leaves, torn
• 3 tbsp balsamic vinegar
• 1 tbsp figs jam or relish
• 3 tbsp extra-virgin olive oil

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Difficulty and servings

SERVES 4 as a main or 6 as a starter

Preparation and cooking times

Prep 15 mins

Cook 5 mins

Vegetarian

Ingredients

• 200g fine green beans , trimmed
• 6 small figs , quartered
• 1 shallot , thinly sliced
• 1 x 125g ball mozzarella , drained and ripped into chunks
• 50g hazelnuts , toasted and chopped
• small handful basil leaves, torn
• 3 tbsp balsamic vinegar
• 1 tbsp figs jam or relish
• 3 tbsp extra-virgin olive oil

PER SERVING

286 kcalories, protein 10.0g, carbohydrate 11.0g, fat 23.0 g, saturated fat 6.0g, fibre 3.0g, sugar 9.0g, salt 0.3 g

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