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Goat’s cheese, fig & honey salad

Goat’s cheese, fig & honey salad

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. 

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Gut friendlyVegetarianHealthySource of calcium
  • Serves4
  • CourseLunch
  • Prepare15 mins
  • Cook5 mins
  • Total time20 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

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

  1. 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.

  2. 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.

  3. 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. 

Nutritional

Typical values per serving when made using specific products in recipe

Energy

960kJ/ 231kcals

Fat

14g

Saturated Fat

5.4g

Carbohydrates

16g

Sugars

15g

Fibre

4.1g

Protein

8.1g

Salt

0.2g

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