Cool down in the summer heat with a homemade goat cheese and fig salad with toasted hazelnuts.
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INGREDIENTS:
1 tbsp lemon juice
2 tsp honey
1 tsp chopped fresh thyme leaves
3 tbsp extra-virgin olive oil
Sea salt and black pepper
100 g blanched hazelnuts
1 round lettuce
50 g rocket leaves
4 black figs, quartered
150 g goats cheese
Serves 2
Prep = 20m
Total = 20m
STEP 1: MAKE THE DRESSING
Whisk lemon juice, honey, thyme leaves, olive oil, salt and black pepper together in a bowl and taste to check the seasoning.
STEP 2: TOAST THE NUTS
Heat a saucepan over a high heat, add the hazelnuts and toast until slightly darker in colour, shaking the pan. Tip out and leave to cool. Roughly chop about half the nuts, keeping the rest whole.
STEP 3: PREPARE THE LETTUCE
Wash and dry the lettuce and rocket leaves in a salad spinner and tear them into a mixing bowl.
STEP 4: FRY THE GOATS CHEESE
Add the olive oil to the same pan over a medium heat. Cut the goat's cheese into 1cm slices, and when the oil is hot, fry the slices for about 1 minute, until golden. Turn over to brown the other side, then remove from the heat.
STEP 5: ARRANGE THE SALAD
Toss the salad in 3/4 of the dressing. Carefully arrange a few slices of the warm cheese on the serving plates, followed by a mound of leaves on top. Pile over the nuts and figs and finish with the last of the cheese. Drizzle over the remaining dressing and serve immediately.
