Fig, Goat’s Cheese & Herb Salad

preparation 5 minutes
Serves 4

This fresh salad recipe is perfect for a light lunch. It uses a simple dressing of balsamic vinegar and olive oil, with flavour being provided by the fresh herb leaves in the salad. Easy to make, and utterly delicious

Recipe taken from Herb by Mark Diacono (Quadrille, £26) Photography © Mark Diacono

Ingredients Method

Big handful of rocket and/or watercress
Big handful of lamb’s lettuce
Small bunch of mint, leaves shredded
Small bunch of basil, leaves sliced in half
Small bunch of flat-leaf parsley, leaves only
8 ripe figs, each cut into 6
40g walnuts, roughly chopped
4 tbsp extra virgin olive oil
2 tbsp balsamic vinegar
150g soft goat’s cheese
Sea salt
Freshly ground black pepper

Combine the salad leaves and herbs together in a bowl and season with salt and pepper. Lay out on a large platter or plate and top with the figs and walnuts.

Whisk together the oil and vinegar and drizzle over the leaves and figs, then dot with blobs of cheese. Serve immediately.

Cook’s Tip: Add pieces of grilled chicken breast and lightly roasted beetroot from the garden to make this into a more substantial lunch. It’ll be delicious with minted potatoes or a loaf of crusty sourdough bread!

Ingredients

Big handful of rocket and/or watercress

Big handful of lamb’s lettuce

Small bunch of mint, leaves shredded

Small bunch of basil, leaves sliced in half

Small bunch of flat-leaf parsley, leaves only

8 ripe figs, each cut into 6

40g walnuts, roughly chopped

4 tbsp extra virgin olive oil

2 tbsp balsamic vinegar

150g soft goat’s cheese

Sea salt

Freshly ground black pepper

Method

Combine the salad leaves and herbs together in a bowl and season with salt and pepper. Lay out on a large platter or plate and top with the figs and walnuts.

Whisk together the oil and vinegar and drizzle over the leaves and figs, then dot with blobs of cheese. Serve immediately.