Goat’s cheese, fig & honey salad

Name: Goat’s cheese, fig & honey salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Ingredients: 25 g pack mint, leaves only, finely chopped, plus extra leaves to serve; 1 tbsp extra virgin olive oil, plus 2tsp; 1 tbsp red wine vinegar; 2 tsp clear honey; 200 g sugar snap peas; 8 figs, halved; 1 tbsp sesame seeds, toasted; 80 g pack pea shoots; 125 g pack British Soft Goat's Cheese, sliced; sourdough bread slices, toasted, to serve (optional)

A nutritional powerhouse disguised as a punchy salad. Adapt as you like, but it’s worth knowing that goat’s cheese, sesame seeds, sugar snaps and, perhaps most surprisingly, figs, all contain calcium, which helps support your bones and teeth.

0 out of 5 stars(0) Rate this recipe

Gut friendlyVegetarianHealthySource of calcium

Serves4
CourseLunch
Prepare15 mins
Cook5 mins
Total time20 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

Ingredients

25g pack mint, leaves only, finely chopped, plus extra leaves to serve
1 tbsp extra virgin olive oil, plus 2tsp
1 tbsp red wine vinegar
2 tsp clear honey
200g sugar snap peas
8 figs, halved
1 tbsp sesame seeds, toasted
80g pack pea shoots
125g pack British Soft Goat's Cheese, sliced
sourdough bread slices, toasted, to serve (optional)

Method

Start by making the salad dressing. In a lidded jar, briskly shake together the chopped mint, 1 tbsp olive oil, the red wine vinegar, honey and 1 tbsp water; season and set aside.
Put a large griddle or frying pan over a high heat. Separately toss the sugar snap peas and halved figs with 1 tsp oil each. Spread the sugar snaps out in a single layer in the hot pan, leaving to cook for 1-2 minutes until charred in places. Shake the pan to turn, then cook for a further minute. Transfer to a plate. Repeat with the figs, placing them in the pan cut-side down and cooking for about 1 minute before turning and cooking for a further minute. Add to the plate of sugar snaps.
In a large bowl or on a serving platter, toss together the toasted sesame seeds, pea shoots, the dressing and a few extra mint leaves. Scatter over the sugar snaps, figs and the goat's cheese. Serve with a slice or two of toasted sourdough bread on the side, if liked, to make the salad more substantial.

Cook’s tip

Make the salad go further by serving with toast or croutons made with calcium-fortified bread. Or you could toss through a pouch of cooked grains and keep half in the fridge to enjoy as an easy lunch the next day.