RECIPES BY Rhiannon Lambert

Caramelised Fig Salad

  • 30-40 MINS
  • 2 SERVINGS
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A Simple Way To Eat Plant-Based

BUY
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Essential ingredients

5 fresh figs, halved

350-400g butternut squash, sliced

Juice 1/2 orange

1 tbsp honey

1 tbsp cider vinegar

2 tbsp olive oil

80g mixed salad leaves

Handful fresh oregano (optional)

1 red pepper, sliced

4 radishes, sliced

60g feta cheese

Handful walnuts, chopped

Pomegranate seeds

Salt & Pepper

Directions

  1. Preheat the oven to 180 degrees C.
  2. Combine the orange juice, honey, cider vinegar, and olive oil to make a dressing.
  3. Place the sliced butternut squash on an oven tray. Sprinkle with fresh oregano leaves, season with salt and pepper, and drizzle with half of the dressing plus an extra splash of olive oil. Roast for 20 minutes before adding the fig halves to the tray. Cook for a further 10-15 minutes, until the figs are soft and caramelised, and the veggies tender.
  4. Arrange the salad by topping the leaves with the roasted veggies and figs. Sprinkle over the radish, walnuts, pomegranate seeds and oregano leaves. Crumble over the feta and drizzle with the remaining dressing, to taste.