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Midsummer asparagus, goats’ cheese and fig salad
Fruit and vegetables
100g/3½oz podded
broad beans
(or 600g/1lb 5oz if in pods)
2
Little Gem lettuces
, cut in half lengthways, then into 8 thin wedges
60g/2¼oz bag
salad leaves
6 just-ripe fresh
figs
, tops removed, quartered
250g/9oz
asparagus
, tips cut off, stalks cut into diagonal pieces
1 tsp
lemon juice
1
garlic
clove, crushed
1 tbsp finely chopped
chives
Tins, packets and jars
1 tsp
Dijon mustard
Cooking ingredients
1 tsp
sugar
6 tbsp
olive oil
salt and freshly ground
black pepper
Dairy, eggs and chilled
100g/3½oz firm goats’ cheese, peeled and crumbled
Other
selection of purple micro herbs
Back to recipe
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