One day in a restaurant in Warsaw a waiter recommended black pudding with raspberries as a starter. This combination sounded so exotic that we had to try it. The dish was surprisingly tasty. Such seemingly strange combinations require courage, knowledge and intuition from the chef. Essentially, we can put into a pot or onto a plate anything we want. The combination is not always edible. The real masters of fusion food mix ingredients from different cultures and traditions to make new culinary goodies. Lobster with strawberries, chocolate with chili, vegetables as desserts – some of the combinations are on the menu, but there are as many countries as there are possible combinations. We have to dare to experiment.

Today I would like to share with you my proposal for an unusual combination: salad with figs and white beans in a spicy parsley sauce. I recommend adding colourful cherry tomatoes to balance the floury taste of the beans and the gently sweet taste of the figs. They will be equally beautiful as a decoration on the dish.

Ingredients (for 2 people)
200g of white beans
2 fresh figs
12 cherry tomatoes
a fistful of blueberries
dip:
3 tablespoons of olive oil
1 tablespoon of water
half a chili pepper
2 tablespoons of minced parsley
1 clove of garlic
salt and pepper

Dice the onion and chili pepper. Add the olive oil, water, chili pepper, parsley and garlic and stir. Spice it up with salt and pepper and leave for a while.
Soak the beans and leave them for a night. Boil until they are soft. Cut the cherry tomatoes in half and the figs into quarters. Mix the beans with half of the dip and leave for half an hour. Arrange the beans, tomatoes, blueberries and figs on a plate. Sprinkle with the rest of the dip.

Enjoy your meal!

Try also:
Salad with green beans and smoked salmon
Salad with lentils, feta cheese and fruits.
Light lunch – salad with asparagus and fruit