Green Bean Fig & Walnut Salad (serves 4 as a side salad)

I love Persian food. This recipe was originally adapted from one of my favourite cookbooks, Persiana by Sabrina Ghayour.


  • 200g Green beans
  • 4 fresh figs (quartered)
  • Handful of walnuts (lightly toasted)


  • 1  tspn pomegranate molasses
  • 1 tbspn olive oil
  • 1 tbspn red wine vinegar
  • ½ tspn sumac (optional)
  • pinch of salt and pepper to tast


Gently boil the green beans for around 3 minutes (you want them to be cooked but still al dente). Drain and rinse in cold water to stop them cooking further. Toss with the figs and dressing and top with the toasted walnuts before serving.

For those that eat dairy, crumbling a small amount of feta or goats cheese on top would also be delicious.


  • Figs are a good source of dietary fiber, vitamin B6, copper, potassium, manganese and pantothenic acid.
  • Fresh figs are one of the most perishable fruits, so it’s best to purchase them close to when you are planning to eat them. Look for figs that have a rich, deep colour and are plump and tender, but not mushy or bruised, with firm stems. Smelling figs can also give you clues into their freshness and taste.
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