A delicious warm fig and goat’s cheese salad – the perfect pairing of sweet and savoury.
If you don’t tolerate cow’s dairy, goat’s dairy is a great alternative because it contains the protein beta A2 casein, which is non-inflammatory. Cow’s dairy (except dairy from Jersey cows) contains beta A1 casein, which is inflammatory for some women.
Recipe
Serves 4
Ingredients
- 2 red onions, quartered
- 2 sprigs fresh thyme
- 4 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon ground cinnamon
- 10 ripe figs, quartered
- 2 handfuls of rocket
- 50g goat’s cheese, crumbled
- 80g hazelnuts, crushed
- Salt and pepper
Method
- Preheat the oven to 180°C.
- Mix the onions, thyme leaves, 1 tablespoon olive oil, salt and pepper together in a roasting pan until the onions are well coated. Roast for 25 minutes or until soft and some of the edges have started to char.
- In a mixing bowl, mix the rest of the olive oil, balsamic vinegar and cinnamon together well. Add the figs to the bowl and coat with the mixture.
- Arrange the salad starting with the rocket, then the red onions, figs and finally the goat’s cheese. Top with crushed hazelnuts and serve.
Serving suggestions
This is already a perfectly balanced meal, but if you want to increase the carb content then you could add a slice of toast with organic butter.
