Chocolate & berry mousse pots
Dessert doesn't have to be devilish as this good-for-you pud proves
Mediterranean fig & mozzarella salad
Serves 4 as a main or 6 as a starter
Easy
Prep:
Cook:
If you want to make this more substantial, you could serve some prosciutto or Serrano ham with it
Skip to ingredients
- 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.
