Green bean, feta and fig salad

This Mediterranean salad makes a great main course or starter. It’s abundant with many menopause health benefits, especially the plump figs which are wonderfully high in fibre and a great source of essential minerals, including menopause musts; magnesium, calcium and potassium.

Sprinkle over nuts and seeds and you get the power of protein too.

Feta, or mozzarella cheese both combine nicely with this salad.

Serves:          5 

Prep time:     15 minutes

Cook time:    5 minutes

Ingredients

• 200g fine green beans, trimmed

• 6 small figs, quartered

• 1 shallot, thinly sliced

• 1 x 125g pack of feta cheese or mozzarella ball, drained and divided into chunks

• 50g hazelnuts, toasted and chopped

• a mix of pumpkin, sesame and sunflower seeds very lightly toasted

• small handful basil leaves, torn

• 3 tbsp balsamic vinegar of Modena

• 2 tbsp fig jam or relish, or quince jelly

• 3 tbsp extra-virgin olive oil

• Black pepper

Method

1. In a large saucepan of lightly salted water, blanch the beans for about 3 minutes until just tender. Drain, rinse in cold water, then pat dry on a clean tea towel.

2. On a serving plate arrange the beans and top with the figs, cheese, shallots, hazelnuts, seeds and basil leaves.

3. In a small jug or old jam jar with a screw lid, add the vinegar, fig jam, olive oil and season. Whisk with a fork or shake the jar well and drizzle over the salad just before you serve.