Saturday 5 May 2012

Fig and Goat’s Cheese Salad

Recipe by Stella McCartney in The Meat Free Monday Cookbook, Kyle Books, 2011.

This turned out to be a simply made but rather enjoyable salad. Four figs were cut in half, brushed with olive oil and then placed on a griddle for a few minutes.

While the figs were doing their bit, a dressing of olive oil and balsamic vinegar was made with a seasoning of salt and freshly ground black pepper.

When the figs were ready they were put on the plate with a little watercress and some goats cheese. The dressing was drizzled over.

This book with a full full-day’s recipes for every Monday in the year is quite a find. It doesn’t have the most attractive cover but the contents are well worth considering.

Taste: ✔✔✔✔
Ease of cooking: ✔✔✔✔✔

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