Fig and Walnut Salad

Ingredients

• 150 g soft wheat grains
• Salt
• 450 g yellow string beans
• 1 Shallot
• 2 sprigs parsley
• 1 sprig oregano
• 1 tsp Mustard
• 4 tbsp balsamic vinegar
• 6 tbsp Olive oil
• Pepper
• 25 g hazelnut kernels
• 25 g walnut kernels
• 30 g pine nut kernels
• 2 handfuls arugula (10 g each)
• 0.5 cucumber
• 6 figs

Instructions

1. 1.

   Cook soft wheat in double the amount of boiling salted water for 30–40 minutes. Drain, rinse with cold water and let drain.

2. 2.

   Meanwhile, trim and wash beans, then cook in boiling salted water for 8–10 minutes. Shock in ice water, drain and halve lengthwise.

3. 3.

   While that cooks, peel and finely dice shallot. Wash parsley and oregano, pat dry and finely chop. Mix shallot, herbs, mustard, vinegar and olive oil; season with salt and pepper. Roughly chop nuts and seeds and add to the dressing.

4. 4.

   Wash arugula and pat dry. Trim cucumber half, wash and roughly dice. Wash figs, pat dry, quarter them and grill or sear in a hot skillet for about 3 minutes to create a grill pattern.

5. 5.

   Combine all ingredients, arrange on plates, drizzle with nut sauce and garnish salad with arugula.