Sally Joseph's Fig, Walnut & Goat's Feta Salad

Sally Joseph's Fig, Walnut & Goat's Feta Salad

Prep
20
Cooking time
0
Serves
4

Method

  1. Take a large platter or plate and arrange the washed mixed lettuce and rocket leaves on it
  2. Arrange the thinly sliced Lebanese cucumber over lettuce and rocket
  3. Top with fresh quartered figs or sliced brown bosc pear and crumbled goats feta
  4. 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
  5. Season with a little cracked pepper and sea salt

Dressing

  1. Add Cobram Estate Extra Virgin Olive Oil to a jar, add juice of fresh lemon, whole grain mustard, cracked pepper and honey.
  2. Place lid on jar and shake and then pour over salad when ready to serve.

Ingredients Chevron Icon

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

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