What to Make: Roasted Figs and Goat’s Cheese Salad with Hazelnut and Honeycomb
Roasted Figs and Goat’s Cheese Salad with Hazelnut and Honeycomb
Land cress may be hard to come by, but it is perfectly substituted by watercress, or a mixture of watercress and rocket (sometimes I find watercress on its own too overpowering). All these salad greens are fiery and peppery, which is just what’s needed to balance the sweetness of the figs. I use honey still in its comb, breaking it into chunks so that it becomes an integral part of the salad. It’s amazing and worth a try if you have never had it before.
125g baby figs, halved (alternatively use 3 regular figs, quartered)
2? tbsp balsamic vinegar
40g blanched hazelnuts
120g land cress (or a mix of watercress and rocket)
70g firm goat’s cheese, sliced
30g honeycomb (or 2 tbsp runny honey)
1 tbsp extra virgin olive oil
celery salt (or regular sea salt)
freshly ground black pepper
Preheat the oven to 200?C/gas mark 6.
Place the figs on a roasting tray, drizzle with a tablespoon of balsamic vinegar and season with salt and pepper. Roast for 10 minutes.
Place the hazelnuts in a dry frying pan over a medium heat and toast until golden brown. Transfer to a chopping board and roughly chop when cool enough to handle.
Arrange the land cress on each plate, along with the roasted figs, chopped hazelnuts and goat’s cheese. Break the honeycomb into small chunks all over the salad (this is a bit messy but I quite enjoy it!) and finish with a drizzle of the remaining balsamic vinegar and olive oil. Season with a generous pinch of celery salt and freshly ground black pepper.
Extracted from Skinny Salads by Kathryn Bruton (Kyle Books, approx €18). Photograph by Laura Edwards.
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