Sally Joseph's Fig, Walnut & Goat's Feta Salad
- Prep
- 20
- Cooking time
- 0
- Serves
- 4
Method
- Take a large platter or plate and arrange the washed mixed lettuce and rocket leaves on it
- Arrange the thinly sliced Lebanese cucumber over lettuce and rocket
- Top with fresh quartered figs or sliced brown bosc pear and crumbled goats feta
- Roast the walnuts in a little Cobram Estate Extra Virgin Olive Oil on low heat in a small fry pan until lightly brown or place under the grill
- Season with a little cracked pepper and sea salt
Dressing
- Add Cobram Estate Extra Virgin Olive Oil to a jar, add juice of fresh lemon, whole grain mustard, cracked pepper and honey.
- Place lid on jar and shake and then pour over salad when ready to serve.
Ingredients
Salad
- Mixed lettuce and rocket leaves – 4 lose handfuls
- 1 –2 fresh figs cut in quarters (substitute with thinly sliced bosc pears if figs are out of season)
- Meredith Goats Feta crumbled – approximately 2 Tbsp
- 1 medium Lebanese cucumber thinly sliced
- ¼ cup of walnuts toasted
- Ground salt and pepper to season
Dressing
- 2 Tbsp Cobram Estate Classic Extra Virgin Olive Oil
- Juice of half a fresh lemon
- 1 tsp whole grain mustard
- Cracked black pepper and sea salt to taste
- 1 tsp of honey
