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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.
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.
London-based chef Michael Longlea has been developing his skills in exquisite vegetarian cuisine since his early days in India where 38% of the population are vegetarians. With a passion for creativity using traditional flavours with a modern twist, he has established himself as a Michelin star chef.
His recipes here at Eat Your Greens help those following vegetarianism get the all importnat nutrients they need, whilst creating these fresh and flavoursome meals.
Nutritional Information | |
| PER SERVING | |
| 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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