Simple but oh so special. Grilled, sweet figs on a bed of peppery rocket, spinach, goats cheese and toasted pecan nuts crumbled over. Brought together by a tangy, sweet balsamic and honey dressing. This salad comes together in no time, is warm but light and nourishing.
Total time to make : 20 minutes
Time to prep : 15 minutes
Servings : 2
Ingredients
2 large ripe figs
25g goats cheese
25g pecans
Large handful of spinach
Large handful of rocket
Small handful of fresh basil
1/2 tbsp olive oil
Dressing
2 tbsp olive oil
2 tbsp balsamic
1 tbsp honey
salt and pepper
Method
Pre-heat a grill oven to high and line a baking tray with foil
Make the dressing by combining everything in a small bowl or small jar and mixing together, leave to one side
In a saucepan, dry toast the pecans over a high heat, moving them constantly so they don't burn. As soon as they start to darken in colour and toast, remove them from the heat and keep to one side
Slice the figs lengthways into thin slices (not paper thin, about 1/2cm thick). Lay the slices of fig on the lined baking tray and use fingers or a pastry brush to brush over 1/2 tbsp of olive oil over both sides. Place in the grill for a few minutes, turning half way, until they start to char around the edges. Remove and keep to one side
Assemble the salad body by mixing the spinach, rocket and basil together. Crumble over the goats cheese and add in the grilled fig, crumble over the toasted pecans and give the dressing another mix before pouring over before serving. Season with salt and pepper and garnish with more basil, if you like
Nutritional Information
(per serving, with dressing)
356 calories
30g fat, 20g carbs, 5g protein
Good to know:
Perfect for lunchboxes, keep for up to 3 days in the fridge. Use a clean, miniature jam jar to store the dressing until you're ready to enjoy
Dressing will keep for 5 days refrigerated
Vegetarian