Recipe for a salad with roasted fig, butter beans and pistachio dressing

From creamy feta with spicy carrots to chickpea salad: beans are no longer the neglected stepchild of the kitchen. In the new cookbook Bold Beans you’ll find 80 surprising recipes, finally giving these protein-rich all-rounders the spotlight they deserve. Versatile, nutritious and irresistibly delicious—just take this salad with roasted fig and pistachio dressing…

Amelia: “Crispy, golden butter beans, sweet ripe figs, sharp and salty pecorino and a spicy, creamy pistachio dressing; this little salad ticks all the boxes. Perfect for late summer/early autumn, when figs are at their best. I love adding beans to all kinds of dishes, especially salads, to instantly make them more substantial and filling.“

• Preheat the oven to 180 °C and line a baking tray with aluminium foil.
• Spread the pistachios over another small baking tray and roast for 12 to 15 minutes, until golden brown and fragrant. Leave to cool and increase the oven temperature to 220 °C.
• Pat the butter beans dry with kitchen paper. Mix them in a bowl with the figs, olive oil, thyme and a pinch of salt. Toss well and spread over the baking tray lined with aluminium foil. Roast for 20 to 25 minutes, until the figs are sticky and the beans are crisp.

• To make the dressing, place 60 grams of the cooled pistachios in a small blender, together with all the dressing ingredients. Add a pinch of salt and blend until smooth. You may need to add a few tablespoons of cold water to achieve a smooth consistency. It should resemble a runny pesto. Taste the dressing and add more salt if necessary. Set aside.
• Mix a few generous handfuls of lamb’s lettuce or rocket with some extra virgin olive oil and season with salt. Divide between 2 plates, place the figs and beans on top and spoon over the juices from the baking tray. Garnish with the cheese and drizzle with the dressing. Roughly chop the remaining pistachios and sprinkle over the salad. Serve immediately.