Ordinarily I’m not a fan of fruit in savoury dishes – a raisin has no business being in a salad. However, I’m going to let the humble fig off this time, provided it’s teamed with goats cheese. Also, let’s be honest about figs, we all know they resemble a lady’s ‘rude area’. But they’re delicious, so stop laughing and stuff them with goats cheese.
Speaking of a lady’s ‘rude area’, my gorgeous best friend Rosie has just pushed a baby out of hers. Hooray! I’ve been crowned (yes crowned) godmother – which surely deserves a bit of a lactose induced tummy ache. I wonder if my crown is in the post yet? Must be… Welcome to the world baby Logan, have some goats cheese – babies love goats cheese.
Stuffed goats cheese figs with honey & lemon salad
Serves 2 / Hands on time 20 mins / Total time 25 mins / V Gf
120g soft vegetarian goats cheese
8 fresh rosemary sprigs
Extra virgin olive oil
2 handfuls of salad leaves
¼ cucumber, skinned and peeled
¼ lemon, zested
¼ red onion, thinly sliced
Handful of toasted pine nuts
2 tsp white wine vinegar
1 tsp extra virgin olive oil
½ tsp Dijon mustard
1 tsp runny honey
Lemon wedges to serve (optional)
1. Preheat an oven to 200°C/180°C fan/400F/gas mark 6. Slice the figs from the top to about halfway down in a cross – be careful not to cut too far down or you’ll cut your fig in half. Pinch the bottom of each fig gently to open the fig slightly.
2. Place the figs on a baking tray and roughly divide your goats cheese into eighths and stuff each fig with cheese using your fingers. Stuff a rosemary sprig into each, season with salt and pepper and drizzle with extra virgin olive oil. Bake in the oven for 20 mins.
3. Meanwhile, mix the leaves, cucumber, red onion and lemon zest in a bowl. Season with a bit of salt and put to one side. To make the dressing, simply mix the ingredients together until well combined.
4. In a small frying pan, toast the pine nuts on a medium to high heat until golden brown – keep them moving or they’ll burn. Add to the salad along with the dressing.
5. Remove the figs from the oven, drizzle with extra virgin olive oil and honey and serve with the salad and a lemon wedge.
If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.
V– Vegetarian Gf– Gluten free