Even in the middle of a busy week, there’s something so satisfying about throwing together a dish that feels thoughtful without asking much of you. This salad is exactly that-minimal effort with maximum payoff. It comes together in minutes, relies on simple pantry staples, and still tastes like something you'd happily serve to guests. A little assembly, a drizzle of olive oil, and suddenly lunch (or dinner) feels a little more intentional. It's proof that ease and elegance can absolutely coexist.
Ingredients:
- 8 figs, sliced
- 10 g roasted nuts, finely chopped (walnuts, pistachios, or cashews)
- 1 bunch fresh mint
- 4 tbsp Bellemille extra virgin olive oil
- 20 g Manchego cheese, grated
- Zest of 1 lime
- Salt and freshly ground black pepper, to taste
Preparation:
Prepare the figs: Rinse the figs under cool water and pat dry with paper towels. Slice each fig into quarters or halves, depending on its size.
Chop the nuts: If using nuts, finely chop them by hand or pulse them briefly in a food processor. Roast them gently in a dry skillet over medium heat for 2-3 minutes, stirring frequently, until fragrant. Aim for small, consistent pieces. Roast them gently and then set them aside.
Prepare the mint: Wash the fresh mint bundle and gently pat it dry. Pick the leaves from the stems and discard the stems.
Zest the lime: Using a microplane or fine grater, zest the lime directly over a small bowl, being careful to remove only the green outer layer and not the bitter white pith. Set aside.
Assemble the salad: Arrange the sliced figs on a serving plate or in a shallow bowl. Scatter the chopped nuts over the figs. Distribute the mint leaves throughout the salad, followed by the grated manchego cheese.
Finish and dress. Drizzle Bellemille extra-virgin olive oil evenly over the salad.
Sprinkle the lime zest on top. Season to taste with salt and ground black pepper.
