When figs give way easily when pressed, they are ripe and ready to make a big appearance in a salad. How about a quinoa salad with figs, feta and green beans? Cookbook author Anne-Katrin Weber developed the recipe for her book “Heftig vegan für jeden Tag”. And here’s how it works:

Ingredients for two people:

For the salad:

125g quinoa
Salt
200 g green beans
150 g cherry tomatoes
2 figs
75 g vegan feta
4-5 sprigs of mint

For the sauce:

1 organic lemon
3 tbsp olive oil
1 tsp agave syrup
1 tsp chili flakes
Salt

Preparation:

1. For the salad, place the quinoa in a fine sieve, rinse thoroughly under running water and place in a pot. Cover with water, add salt and cook for 15 minutes.

2. Meanwhile, clean and wash the beans, cut them into short pieces, add them to the quinoa after 8 minutes of cooking and cook for another 7 minutes. Drain the quinoa and beans in a sieve, rinse with cold water and allow to drain.

3. In the meantime, wash the tomatoes and cut into slices. Wash the figs and cut into wedges. Dice the feta. Wash the mint and tear the leaves. Put everything in a bowl and fold in the quinoa-bean mixture.

4. For the sauce, wash the lemon in hot water, pat dry, finely grate the peel and squeeze out the juice. Whisk together the lemon peel, 3 tablespoons of lemon juice, olive oil, agave syrup, chilli flakes and a little salt. Drizzle over the salad, mix and leave to stand for a few minutes. Then season to taste, pour into two bowls and enjoy.