Roasted fig salad
Dive into this cheese, rasher and rocket leaf salad with fresh figs and a light, honeyed dressing
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
10
MINUTES
Ingredients
2 tbsp balsamic vinegar
½ tbsp honey
juice of ½ orange
generous dash of olive oil
12 fresh figs, halved
6 smoked streaky rashers, diced
4 handfuls of rocket leaves
2 balls of Mozzarella, pulled apart
handful of walnuts, chopped and roasted
crunchy bread for four
Method
Whisk together the vinegar, honey, orange juice and some salt and pepper to combine. Slowly whisk in the olive oil until emulsified. Set aside.
Drizzle the figs with some oil and season them. Place into an oven hearted to 160°C until softened.
In the meantime fry the rashers in a pan until golden and crispy.
Toss the rocket leave in some of the dressing and place into a large bowl.
Sprinkle with the mozzarella, bacon and toasted walnuts and drizzle some of the remaining dressing over top.
Spoon the figs over the whole lot making sure to get all of the juices from the dish. Serve in a large bowl with the crunchy bread on the side.
