Roasted fig, ricotta, and hazelnut salad recipe

Roasted fig, ricotta, and hazelnut salad recipe

Serves 3
Prep time 15 minutes
Cook time 35 minutes
Total time 50 minutes
Allergy Tree Nuts
Dietary Gluten Free, Vegetarian
Meal type Appetizer, Breakfast, Lunch, Salad
Misc Serve Hot
From magazine Healthy Food
This wam salad is good for you and is lovely a lighter 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

Ingredients

  • 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)

Optional

  • 50g Stilton (or blue cheese of choice)

Note

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.

Directions

Step 1
Preheat oven to 180c/350f (160 fan assisted)
Step 2
Cut a cross into the top of the fig, but be careful to only cut the fig half way down
Step 3
Mix the cheeses in a bowl, and season to taste
Step 4
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.
Step 5
Now add the whole hazelnuts over the figs and roast for a further 10-15 minutes.
Step 6
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.