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Mixed bean & fig winter salad

Serves 4


For the salad

4 large red peppers

Olive oil

150g green beans

2x400g tins of mixed beans, drained and rinsed

80g pitted green olives

2 handfuls of flat leaf parsley, roughly chopped

A handful of basil leaved, roughly chopped

120g feta cheese

Roasted hazelnuts

Dried figs

Radishes, thinly sliced

For the dressing

2 tbsp extra virgin olive oil

3 tbsp red wine vinegar

1 small garlic clove, finely chopped

1 tsp dried rosemary

1 tsp flaky sea salt

½ tsp freshly ground black pepper


  • Preheat the oven to 240°C or gas 9
  • Lightly cover the peppers with some oil and place on a tray. Roast in the oven, on the top shelf, for around 15-20 minutes, until charred.
  • Once the peppers are out of the oven, place them in a bowl and cover with cling film. Leave them to cool for around 20 minutes. The steam will help to loosen the skins for removal later.
  • Put the green beans in a pan of boiling salted water. Cook for a couple of minutes. They should be cooked, but still firm to bite. Drain and then place the beans into a bowl of cold water. Once cooled, drain again.
  • Once the peppers have cooled, remove the skin by hand. Remove the stalk and seeds and cut the peppers into long strips.
  • Place the pepper strips in a bowl. Add in the cooled green beans, tinned beans, olives, basil and parsley. Mix together.
  • Whisk the dressing ingredients together in a small bowl. Pour over the mixed salad and mix well to ensure its evenly coated.
  • Divide the salad between 4 plates. Scatter the crumbled feta, hazelnuts, dried figs and radishes over the top. Season to taste & serve.

Contacting us

Big Bite Catering Limited
67 Gowan Brae, Airdrie,
Lanarkshire, Scotland
Tel: 01236 842972

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