Special Diet

  • 100 g (3½ oz) pecan nuts
  • 200 g (7 oz) French beans, trimmed
  • 4 ripe fresh figs, cut into quarters
  • 100 g (3½ oz) rocket leaves
  • small handful of mint leaves
  • 50 g (2 oz) Parmesan or pecorino cheese
  • 3 tablespoons walnut oil
  • 2 teaspoons sherry vinegar
  • 1 teaspoon vincotto
  • salt and black pepper

Heat a heavy-based frying pan until hot, add the pecan nuts and cook over a medium heat, stirring, for 3–4 minutes until browned. Leave to cool.

Cook the beans in a saucepan of lightly salted boiling water for 2 minutes. Drain, refresh under cold water and pat dry with kitchen paper. Put the beans in a bowl with the figs, pecan nuts, rocket and mint.

Whisk all the dressing ingredients together in a small bowl and season with salt and paper. Pour over the salad and toss well. Shave over the Parmesan or pecorino.

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