Mozzarella Fig Salad

Figs are high in natural sugars, minerals and soluble fibre. Figs are also good sources of minerals including potassium, calcium, magnesium, iron, and copper. They also contain small amounts of antioxidant vitamins A, E and K that contribute to health and wellness.


200g fine green beans, trimmed
6 figs, quartered
1 spring onion, thinly sliced
1 x 105g ball mozzarella, drained and chopped or torn into chunks
50g hazelnuts, toasted and smashed
1 handful basil leaves, torn
3 tbsp balsamic vinegar
1 tbsp fig relish
3 tbsp extra-virgin olive oil


In a large pot of boiling water, blanch the beans for 5 mins. Drain and rinse in cold water. Halve the
beans and dry with some kitchen paper. Arrange in a serving bowl with the figs, spring onions,
mozzarella, hazelnuts and basil around and on top of the green beans.
In a jar with fitted lid, add the vinegar, fig relish, olive oil and some seasoning. Shake well and pour
over salad just before serving.


IE-CH-1020(1) Date of Preparation January 2023

Pomegranate Jewels with Feta Salad

Pomegranates jewels are not just a wonderful contrast to the creamy whiteness of the feta, they are high in vitamin C, potassium, and fibre too. The feta cheese is such a versatile calcium rich food with plentiful bone minerals.

Serves: 4


  • 2 red peppers
  • 2 aubergines, cut into chunks
  • 4 tbsp extra-virgin olive oil
  • 1tsp cinnamon
  • 200g runner beans or mange tout
  • 1 red onion, sliced thinly
  • 200g feta cheese, drained and crumbled
  • Seeds of 1 pomegranate
  • Handful torn basil leaves

For the dressing:

  • 1 small garlic clove, smashed
  • 1 tbsp lemon juice
  • 2 tbsp pomegranate molasses
  • 5 tbsp extra-virgin olive oil


Heat oven to 180C. Heat the grill to its highest setting. Cut the peppers into quarters, then place them, skin-side up, on a baking sheet. Grill until blackened. Place in a plastic bag, seal, then leave for 5 mins. When cool enough to handle, scrape skins off, discard, then set the peppers aside.

Place the aubergines on a baking tray, drizzle with olive oil and cinnamon, then season well. Roast for 30 mins until golden and softened.

Meanwhile, combine all the dressing ingredients and mix well. To serve, place the aubergines, green beans, onion and peppers on a large serving plate. Scatter with the feta and pomegranate seeds. Pour the dressing over, then finish with the basil leaves.


IE-CH-975(1) | Date of Preparation January 2023

Light & Easy Recipes: Courgette and goat’s cheese omelette

Many of us can enjoy eggs despite the fact that they contain dietary cholesterol, as it has very little effect on our blood cholesterol levels. Chemically processed fat, such as trans fat, and certain saturated fats, however, do impact badly on our blood cholesterol levels and on the blood flow to the brain and around the body.

Halloumi and garlic dressed vegetables with quinoa

Salmon with sweet potato mash