Home > October seasonal recipes > Fig, pear and goat’s cheese salad

Fig, pear and goat’s cheese salad

Name: Fig, pear and goat’s cheese salad
Yield: Serves 4
Ingredients: 4 fresh figs, cut into quarters; 50g walnut halves; 175g goat’s cheese log, broken into pieces; 1 tsp honey; Juice of ½ lemon; 2 tbsp extra-virgin olive oil; ½ tsp Dijon mustard; 2 pears, cored and thickly sliced; 70g bag of rocket

Easy
September 2010

Easy
September 2010

Test kitchen approved

Serves 4
Ready in 15 minutes

This salad recipe includes walnuts, which are rich in omega-3 and omega-6 fatty acids, and also provide protein while figs and pears contain an abundance of fibre. A perfect summer salad.

Nutrition: per serving

Calories: 334kcals
Fat: 25.7g (9.6g saturated)
Protein: 12.2g
Carbohydrates: 14.5g (13.7g sugars)
Salt: 0.7g

Nutrition: per serving

Calories: 334kcals
Fat: 25.7g (9.6g saturated)
Protein: 12.2g
Carbohydrates: 14.5g (13.7g sugars)
Salt: 0.7g

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Ingredients

4 fresh figs, cut into quarters
50g walnut halves
175g goat’s cheese log, broken into pieces
1 tsp honey
Juice of ½ lemon
2 tbsp extra-virgin olive oil
½ tsp Dijon mustard
2 pears, cored and thickly sliced
70g bag of rocket

Method

Heat the grill to medium. Place the figs, walnut halves and goat’s cheese on a lined baking tray, then grill for 5-6 minutes, to soften the figs and cheese and bring out all the flavours.
In a small bowl, whisk together the honey, lemon juice, olive oil, mustard and some freshly ground black pepper.
Place the pears and rocket in a large bowl and toss together with the dressing. Divide among 4 plates and top with the grilled figs, walnuts and goat’s cheese.