Mediterranean fig & mozzarella salad
- Jennifer Joyce
Save recipe
Serves 4 as a main or 6 as a starter
Easy
Prep: 15 mins
Cook: 5 mins
A star rating of 4.8 out of 5.26 ratingsRate
loading...
If you want to make this more substantial, you could serve some prosciutto or Serrano ham with it
Vegetarian
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Showing items 1 to 3 of 3
Chocolate & berry mousse pots
A star rating of 4.4 out of 5.37 ratings
Ingredients
Nutrition
Units:
MetricUS
-
200g fine green bean
trimmed
-
6 small figs
quartered
-
1 shallot
thinly sliced
-
x ball mozzarella
drained and ripped into chunks
-
50g hazelnut
toasted and chopped
-
small handful basil
leaves, torn
-
3 tbsp balsamic vinegar
-
1 tbsp fig
jam or relish
-
3 tbsp extra-virgin olive oil
Keep the screen awake with cook mode on the Good Food app.
Nutrition: per serving
-
kcal286
-
fat23g
-
saturates6g
-
carbs11g
-
sugars9g
-
fibre3g
-
protein10g
-
salt0.3g
low
Ad
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.
Recipe from Good Food magazine, August 2011
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
A star rating of 4.8 out of 5.26 ratings
Ad
Ad
Get 3 months of Good Food All Access
Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.
Loading...
Ad
Loading...
Loading...