This is one of our favourite, really simple, delicious salads we like to have for our lunches at Light Locations! This receipe is from Fearne Cotton’s ‘Cook, Eat, Love’ book. We love Fearne’s receipes they always turn out well, no complicated ingredients and always simple ideas.
200g green beans - topped and tailed
200g rocket or lamb’s lettuce, or both
6 figs - quartered
4 tbsp salsa verde (see below for ingredients/instructions)
Sea salt and freshly ground black pepper
Put the green beans in a sieve positioned inside a saucepan filled with a little water, making sure that the water does not touch the bottom of the sieve. Place a lid over the beans and set the pan over a high heat. Steam the beans for 6 minutes, until tender. Alternatively, you can blanch the beans. Remove from the heat and set to one side.
To serve, layer the leaves, beans, figs and feta on to a large serving platter. Drizzle the salsa verde over the salad and toss together.
For the Salsa Verde:
2 anchovy fillets - finely chopped
25g fresh flat leaf parsley leaves - chopped
25g fresh basil leaves - chopped
Grated zest of 1 lemon
1 clove of garlic
2 tbsp red wine vinegar
140ml extra virgin olive oil
2 tbsp capers - drained
Sea salt - to taste
Put the anchovy fillets, herbs, lemon zest and garlic in the bowl of a food processor and pulse on and off until you have a rough paste.
Drizzle in the red wine vinegar, olive oil and the capers, pulsing on and off, until you have a rough herb oil. You can add a little more oil to thin it out if you prefer.
Taste and adjust the seasoning if necessary with a little more vinegar or with salt.