FIG, ALMOND & HARICOT BEAN SALAD

Ingredients

• 100 g Green salad mix
• 100 g Arugula, raw
• 100 g Figs
• 100 g Beetroot, Boiled Without Salt
• 40 g Almonds
• 1 pcs Red apples, peeled, cored and diced
• 20 ml Balsamic vinegar
• 10 g Mustard
• 1/2 pcs Orange, juiced and zested
• 1/4 tsp Sea salt
• 1 pcs Black pepper, ground
• 140 g Haricot beans, in water, Tesco, MRSJP

Method

1. Assemble all ingredients.
2. Cut the figs in half and drizzle with a little balsamic vinegar - roast for 10 minutes in the oven along with the almonds
3. Pre-cook and dice the beetroot
4. Pre-cook the white beans or use pre-cooked from a tin (drained and rinse)
5. Make the oil-free balsamic vinaigrette by whisking all ingredients together in a bowl.
6. Dress the salad leaves lightly in the vinaigrette.
7. Place the salad mix in a serving bowls.
8. Top with the almonds, beetroot, figs, apple and white beans
9. Garnish with a few more leaves and small spoonfuls of vinaigrette.