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Fig and Hazelnut salad

Summer is almost over (in Australia anyway), and figs are appearing in farmers markets and fruit shops. I always try to hang on to the last bit of summer, but figs make the transition into autumn so much easier. This fig salad is a celebration of autumn and is an easy way to make the most of the short fig season. Enjoy it on its own or with some crunchy sourdough breadand a little ricotta or cashew cheese for a vegan option.

Fig and Hazelnut Salad
 
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Serves: 4 as a side
Ingredients
  • 3 cups of rocket leaves
  • 3 or 4 small fresh figs
  • ¼ cup of hazelnuts
  • Ricotta or cashew cheese
  • 3 tablespoon Olive oil
  • 2 teaspoons Balsamic Glaze
  • Salt and pepper
Instructions
  1. Place the rocket leaves in a bowl
  2. Combine the olive oil and balsamic glaze in a separate bowl lightly season with salt and pepper.
  3. Pour half the dressing over the rocket leaves and toss to coat
  4. Arrange the rocket leaves on a serving plate
  5. Slice the figs into quarters or halves and place over the rocket
  6. Top with the hazelnuts
  7. Crumble over some ricotta or cashew cheese
  8. Drizzle with the rest of the olive oil and balsamic vinegar dressing
  9. Season with some extra salt and pepper

 

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