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Fig and feta salad - vegetarian
Fig and feta salad - vegetarian

Before you jump to Fig and feta salad - vegetarian recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.

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Hence, it should be somewhat obvious that it’s easy to add healthy eating to your life.

We hope you got insight from reading it, now let’s go back to fig and feta salad - vegetarian recipe. You can have fig and feta salad - vegetarian using 14 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to prepare Fig and feta salad - vegetarian:
  1. Provide 6 fresh figs: make a deep cross at the top end but don’t cut all the way through
  2. Prepare 100 g feta or goats cheese, crumbled or cut into small chunks
  3. Take 1/2 cup walnuts, halves or pieces
  4. Use rocket / baby leaf/ chicory/ watercress - bitter leaves work better because of the sweetness of the figs
  5. You need For the marinade:
  6. Provide 2 tbsp pomegranate molasses
  7. Prepare 1 tbsp lemon juice
  8. You need 1 tbsp water
  9. Take 3 thyme sprigs
  10. Get Pinch salt
  11. Use For the dressing:
  12. Provide 2 tbsp pomegranate molasses
  13. Take 1 tbsp lemon juice
  14. Use 2 tbsp extra virgin olive oil
Steps to make Fig and feta salad - vegetarian:
  1. Pre-heat the oven to 180C. Make the marinade for the figs: mix the pomegranate molasses, lemon juice, water, thyme sprigs and salt.
  2. Put the figs into an ovenproof dish and pour the marinade over them. Roast the figs in the oven for about 15 mins.
  3. Spread the walnuts on a baking tray and toast in the oven for 5-10 mins until fragrant.
  4. While those are in the oven, make the salad dressing. I’ve used the same flavours as the marinade so mix the dressing ingredients together: pomegranate molasses, lemon juice and extra virgin olive oil.
  5. Place the salad leaves in a big bowl. Scatter the feta over the leaves. And drizzle the dressing over too.
  6. Once the walnuts are ready, scatter those over the leaves too.
  7. You can keep the figs whole or cut them into smaller pieces. Enjoy!

Cut the figs into quarters and nestle them around the cheese. Tear over the oregano leaves, sprinkle over the sumac and finely grate over the lemon zest. Slice the lemon into thin rounds and nestle the slices in too. Drain, rinse in cold water, then drain on kitchen paper. Top with the figs, shallots, mozzarella, hazelnuts and basil.

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