Initially, I planned to make the classic version with fresh figs ... beet salad, I always maintain the base, which is cooked beet, white cheese like feta or goat cheese, and something green ...

Stir the scallions, figs, carrots, bell peppers, and cilantro into the cooled quinoa. Pour the citrus vinaigrette over the salad and stir gently to combine. Serve immediately or refrigerate for up ...

Separate and sprinkle over the herb mix. Use a vegetable peeler to shave the cheese into large, thin pieces and toss over the salad leaves. Tear the figs into halves and then quarters, then ...

Peel the broad beans for a tender bite, and a vibrant green colour to ... Assemble the salad in a large salad bowl by layering the Little Gem wedges, salad leaves, figs, goats’ cheese, asparagus ...