Fig, goat’s cheese and pistachio salad
- Preparation and cooking time
- Total time
- A little effort
- Serves 4 as a starter
Skip to ingredients
- olive oil
- 1 shallotfinely chopped
- 1 stalk celeryfinely sliced
- 50g pistachiosroughly chopped
- 8 figs
- 150g soft goat’s cheese
- finely chopped to make 1 tsp thyme leaves
- 1-2 tbsp clear flower honey
- to serve salad leaves
Nutrition: per serving
- kcal277
- fat16.4g
- saturates7.6g
- carbs19.6g
- fibre3.8g
- protein11g
- salt0.6g
Method
step 1
Heat the oven to 200C/fan 180C/gas 6. Heat a little olive oil in a pan, add the shallot and celery, and fry for 4-5 minutes until they begin to soften. Add most of the pistachios and keep frying for about 2 minutes, then season well and cool in a bowl. Trim the tops off the figs and cut them in quarters leaving the bases intact.
step 2
Mix the pistachio and shallots with the cheese and press it into the centre of the figs. Stand them up in a baking dish and sprinkle on the remaining pistachios and the thyme. Bake for 5 minutes, then drizzle on the honey. Serve with some salad leaves dressed in olive oil.
