Fall is well and truly here, we have had a good few days of mild weather, but now there is a chill in the morning that makes me want to snuggle up under a fluffy blanket with a hot mug of good quality hot chocolate, loaded with marshmallows. Then I wake up and realise I have to go to the office, so settle for a spicy cup of coffee in a travel mug on the train.
I received a care package from home today though that included pumpkin spice coffee from Dunkin Donuts! My dad rules really. I am going to try making a pumpkin spice latte, and will post it if it turns out well!
Now on to that salad. My husband is lucky enough to work from home quite often but has gotten very blase about his lunches. So on the odd day that I am home, or the weekends, I like to make sure he has something nice to eat. Figs are around in abundance, and I had the odd tub of ricotta lurking at the back of the fridge that needed using, as well as a sharp wedge of Stilton that I always seem to have in for snack times and for a lovely broccoli Stilton soup, but I digress.
I came across this recipe and had to make it. I changed a few things to suit what I had to hand, and the result was amazing!
Just remember to bake this until the cheese is golden and bubbling and serve with a good crusty loaf of bread. I used a tiger baguette that had an excellently crusty exterior and a soft interior that was easily broken up over the salad and soaked up all the magnificently aromatic and purple juices that were in the salad. It was pure heaven and tasted really decadent and naughty. That is a sure-fire way to get my husband to eat his fruit and veg!
Roasted fig, ricotta, and hazelnut salad recipe
|Prep time||15 minutes|
|Cook time||35 minutes|
|Total time||50 minutes|
|Dietary||Gluten Free, Vegetarian|
|Meal type||Appetizer, Breakfast, Lunch, Salad|
|From magazine||Healthy Food|
- 6 Large Fresh Figs (or 8 small figs)
- 100g Ricotta
- 2 tablespoons Maple agave (or maple syrup or honey)
- 2 heaped tablespoons Ground Hazelnuts (or toasted pinenuts)
- 2 heaped tablespoons Whole Hazlenuts
- 1 bag Mixed greens (or mix of rocket and spinach)
- 1 teaspoon Rapeseed or olive oil (I prefer rapeseed oil)
- 1 teaspoon Good balsamic vinegar
- 25g Dried tart cherries (Dried cranberries can also be used here)
- 50g Stilton (or blue cheese of choice)
This warm salad is good for you, and a great way to get your fruit and vegetables in. The figs are high in fibre and the salad is a lovely and light fall/winter lunch. Add some crusty bread to complete the meal, breaking up smaller pieces and adding them directly to the salad to soak up all the lovely juices.
|Preheat oven to 180c/350f (160 fan assisted)|
|Cut a cross into the top of the fig, but be careful to only cut the fig half way down|
|Mix the cheeses in a bowl, and season to taste|
|Stuff the cheese mixture into the figs, the put into a roasting pan/tin that just fits the figs so that they stay together. Not essential but will give a better finish. Drizzle over the syrup and oil and roast for 15-20 minutes.|
|Now add the whole hazelnuts over the figs and roast for a further 10-15 minutes.|
|Serve this dish warm over the mixed leaves, drizzling any left over juices and the balsamic over the finished dish, and then sprinkle the cherries over the dish.|
Hope you enjoy as much as we did!