Here is the 9th recipe!
On the fifth day of Christmas Diana Cheal gave to us:
Roasted fig and walnut salad with goat’s cheese as a healthy option
Enjoy:
Sometimes after Christmas, it’s nice to eat something light and healthy rather than rounds of turkey sandwiches. A large salad with warmed crusty bread is so delicious.
Serves 4
6 ripe figs, sliced in half
Extra virgin olive oil
Balsamic vinegar
100g fresh walnuts
Juice of ½ lemon
200g mixed leaves – it’s good to mix soft with bitter with texture to give it a variation
100g ripe goat’s cheese – I find hard is better as it will crumble more easily
- Preheat the oven to 220oC/425 F, GM7. Place the figs on an oven tray, season lightly and drizzle with a little oil. Place in the oven and roast for 10 minutes until golden and slightly softened As soon as they come out of the oven, drizzle them with balsamic vinegar and leave to cool for 10 minutes.
- When the figs come out of the oven, place the walnuts in and roast for five minutes until golden. Remove and leave to cool slightly.
- Pour the juices from the figs’ roasting tray into a small bowl and drizzle in a little oil and some lemon. Stir well and season to taste.
- Place the leaves on individual plates or onto a large platter if you are serving it in family style. Place the roasted figs on top. Sprinkle over the walnuts, and crumble the goat’s cheese over the top. Finish by drizzling the dressing over the top.
- N.B. Honey goes well with these flavours, so you can add honey to the dressing to give it some more sweetness if you want, or use honey vinegar.
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