Recipe: A Sweet & Rich Creamy Roasted Fig, Walnut & Goat’s Cheese Salad

By | January 1, 2020

Lee Holmes from SuperCharged Foods is a nutritionist, author, and chef. She realized that many of us are living a time-poor and work orientated existence and set about making recipes not only classic and elegant but also simple, quick and easy to prepare to enable everyone to cook nutritious meals from scratch without having to be a Cordon Bleu chef. All her recipes contained in Supercharged Food are gluten, wheat, (mostly) dairy, yeast and sugar-free and fortunately don’t taste like cardboard so are suitable for the whole family. And the great thing about her recipes is that they can be customized to your own taste and dietary requirements as there is no one size fits all when it comes to food. Download Lee’s latest eBook now for free — Healthy Holiday Hacks

I believe deep down that goat’s cheese and beetroot were made for one another. Their romance is proof that opposites attract, and that two entirely different souls can be a match made in heaven. Here, the bright pink, sweet, earthy flavours of beetroot mingle with the rich, creamy tartness of goat’s cheese. I highly recommend investing in a quality goat’s cheese. It’ll be a little extra on your food bill, but it’s a decadent treat like no other and your friends and family will love this combination.

Recipe: A Sweet & Rich Creamy Roasted Fig, Walnut & Goat’s Cheese Salad

Lee Holmes Goats Cheese Salad

Serves 4 

INGREDIENTS

  • 3 small beetroot (beets), peeled and thickly sliced
  • extra virgin olive oil, for drizzling 
  • 6 ripe figs, halved crossways
  • 1/4 teaspoon ground cinnamon
  • apple cider vinegar, for drizzling
  • 100 g (3 1/2 oz) walnuts
  • 200 g (7 oz) English spinach, plus extra to serve (optional)
  • 100 g (3 1/2 oz) goat’s cheese
  • juice of 1/2 lemon
  • 2 thyme sprigs
  • freshly ground black pepper
  • micro herbs, to serve (optional)
  • 1 orange, sliced and roasted, to serve (optional) 

DIRECTIONS

Preheat the oven to 220°C (425°F).

  • Toss the beetroot in a roasting tray with a drizzle of olive oil. Roast for 25 minutes, or until just softened. 
  • Remove the tray, lay the fig halves, cut side up, around the beetroot then sprinkle with the cinnamon and drizzle over some olive oil and apple cider vinegar. 
  • Roast for 5 minutes then add the walnuts and cook for a further 5 minutes, or until the figs are golden, plump and slightly softened. 
  • Allow cooling to room temperature.
  • Put the spinach on a platter or in a salad bowl, add the figs and walnuts, and crumble over the goat’s cheese. 
  • Drizzle with olive oil and the lemon juice. Top with the thyme, a grind or two of black pepper, some micro herbs, extra spinach and roasted orange slices, if using.

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