I made this salad as part of our lunch with pita bread, labneh, eggplant hummus and olives. The fresh figs came from both Terry Lister and Jason, the beans from Fresh Gardens, the baby spinach leaves and snow peas from Jason. The pomegranate dressing and shelled pistachios are from Tahsin.
6-8 fresh figs, cut into quarters
1 bunch baby beans, blanched, refreshed and dried
1 bag snowpeas, blanched, refreshed and dried
1 bag baby spinach leaves
Handful of shelled pistachios, roasted and roughly chopped
Dressing – whisk together:
50ml extra virgin olive oil
1 tbsp red wine vinegar
2 tsbps pomegranate dressing
Salt and pepper
Place all the salad ingredients in a bowl or on a platter, sprinkling the pistachios over last. Drizzle with the dressing and serve at once.