Goat’s cheese & fig salad with blackberry dressing

Name: Goat’s cheese & fig salad with blackberry dressing
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 150 g punnet Blackberries; ½ tbsp red wine vinegar; ½ tbsp wholegrain mustard; ½ tbsp clear honey; 2 tbsp olive oil; 1 baguette; 100 g British Goat’s Cheese Strength 2, sliced in half across the equator; 200 g pack 4 Figs, halved; 110 g bag wild rocket salad; 35 g pecans, toasted and finely chopped

A fabulous warm salad starring one of the all-time great flavour combos – figs and cheese. Blackberries give the dressing tanginess and a gorgeous colour.

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VegetarianSource of protein2 of your 5 a day8 plant varieties

Serves2
CourseMain meal
Prepare10 mins
Cook15 mins
Total time25 mins

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150g punnet Blackberries
½ tbsp red wine vinegar
½ tbsp wholegrain mustard
½ tbsp clear honey
2 tbsp olive oil
1 baguette
100g British Goat’s Cheese Strength 2, sliced in half across the equator
200g pack 4 Figs, halved
110g bag wild rocket salad
35g pecans, toasted and finely chopped

Halve 75g of the blackberries and reserve. To make the dressing, put the remaining whole blackberries, the vinegar, mustard and honey in a small food processor and whizz to a purée. Whizz in 1½ tbsp of the oil, season and set aside.
Preheat the grill to medium-high and line a baking tray with foil. Cut 4 round slices of baguette. Put on the lined tray and grill for 1-2 minutes on each side to lightly toast. Lay a slice of goat’s cheese across each pair of toasts, cut-sides up. Add the figs to the tray, drizzle with the remaining ½ tbsp of oil and season. Grill for 6-8 minutes until the cheese is melting and the figs are softening.
In a bowl, toss the salad leaves, halved blackberries and most of the pecans with a little of the dressing. Season if needed and divide between plates. Top with the figs and goat’s cheese toasts, plus the remaining dressing and pecans. The leftover baguette is good served alongside.