Butter bean salad with figs and blue cheese
Try this delicious recipe idea from Luke Mangan drawing on fresh seasonal produce.
Butter bean salad with figs and blue cheese. Photo: Jennifer Soo
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4 fresh figs, halved.
1 tbsp butter.
350g butter beans, trimmed.
150g blue cheese, crumbled.
1/4 cup continental parsley leaves, roughly chopped.
1 1/2 tbsp good red wine vinegar.
3 tbsp extra virgin olive oil.
Sea salt and freshly ground black pepper.
Place the figs on an oven tray cut-side up and dot with butter. Place under a grill and cook for 5 minutes, or until soft and lightly browned.
Meanwhile, steam the beans until just tender.
Transfer beans to a bowl and toss with the blue cheese, figs and half the parsley. Add the combined vinegar and olive oil. Season to taste and garnish with remaining parsley.