This salad is so nice and has a great combination of flavours & textures. You have the crispness of the peas and beans mixed with the crunchiness of the hazelnuts, the sweet & chewy texture of the dried fig and the creaminess of the goats cheese.
I used yellow butterbeans in the recipe but this could easily be replaced with green beans if you prefer. Also you may wonder why I am so obsessed with goats cheese. It is the healthiest cheese option you can get and it is much easier for your body to digest than cows dairy. You can get it in lots of variations such as goats feta and even goats brie! If you are interested in the benefits of goats cheese over other cheese, read this article.
- 250g snowpeas (mangetout)
- 250g butterbeans
- 150g dried figs, sliced
- 50g hazelnuts
- handful mixed leaves
- 120g goats cheese
- 2 tbsp red wine vinegar
- 2 tbsp extra virgin olive oil
- Sea salt & Black pepper
- Wash your mixed leaves and leave to dry/ put in a salad spinner.
- Blanch the beans in salted boiling water for 5 mins.
- Roast the hazelnuts in a preheated oven at 180 degrees celsius for 5 minutes.
- When the beans are cooked, run under cold water to stop them cooking and then spin dry.
- Arrange the salad by mixing the mixed leaves, beans, figs, goats cheese, olive oil & red wine vinegar.
- Season with salt and pepper.
- Chop the hazelnuts roughly and sprinkle on top.