Preparation time is 5minutes
Cook time is 5minutes
Total time is 10minutes
Serve is for 4 people
Difficulty level: 2 out of 4
11 Ingredients
Number of servings
4
- 100grams pecan nuts
- 200grams French beans, trimmed
- 4 ripe fresh figs, cut into quarters
- 100grams rocket leaves
- 1 handful mint leaves
- 50grams Parmesan cheese
- 3tablespoons walnut oil
- 2teaspoons sherry vinegar
- 1 pinch salt
- 1 pinch black pepper
- 1teaspoons vincotto (for the dressing)
Nutrition per serving
2060kJ / 492Cal
2060 Kilojoules or 492 Calories
24% of daily energy intake*
Protein
9.4grams
Carbs
29.0grams
Sugars
26.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Heat a heavy-based frying pan until hot, add the pecan nuts and cook over a medium heat, stirring, for 3-4 minutes until browned. Leave to cool.
Step 2 of 3
Cook the beans in a saucepan of lightly salted boiling water for 2 minutes. Drain, refresh under cold water and pat dry with kitchen paper. Put the beans in a bowl with the figs, pecan nuts, rocket and mint.
Step 3 of 3
Whisk all the dressing ingredients together in a small bowl and season with salt and paper. Pour over the salad and toss well. Shave over the Parmesan or pecorino.
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