Seasonal salad of rocket, sugared walnuts and figs with a balsamic honey drizzle

Figs are at their best at Easter time in Australia. Full, flavoursome and delicious.

Make the most of them with this simple but stunning salad of peppery rocket, sweet and crunchy caramelised walnuts and creamy goat’s cheese, finished with a honey and balsamic drizzle.

Ingredients:

• 2 tablespoons butter
• 1/4 cup brown sugar
• 1 cup walnuts
• 100g rocket
• 6 figs, halved from top to bottom
• 100g goats cheese (optional)

• 1/4 cup extra virgin olive oil
• 1 tablespoon balsamic vinegar
• 1 tablespoon seeded mustard
• 2 teaspoons honey

Method:

• To make the sugared walnuts, melt the butter in a frying pan over medium heat. Stir in sugar, then add walnuts.
• Cook, stirring constantly, for around 5 minutes or until the walnuts are toasted and well coated with sugar mixture.
• Remove to a plate lined with baking paper and allow to cool
• Place rocket leaves in a large salad bowl, then add figs, walnuts and goat's cheese

• To make the dressing, whisk ingredients in a small bowl or jug until well combined. Pour dressing over salad, toss gently and serve.

View more recipes at The Parkmore Collective

Nutrition Information:
Average Quantity per Serving                Average Quantity per 100g
ENERGY                      1295kJ (308kcal)                                   984kJ (234kcal)
PROTEIN                     8.6g                                                      6.5g
FAT, TOTAL                 25.3g                                                    19.2g
- SATURATED              6.9g                                                      5.2g
CARBOHYDRATE        11.2g                                                    8.5g
- SUGARS                    11.1g                                                    8.5g
DIETARY FIBRE           3.8g                                                      2.9g
SODIUM                       129mg                                                  98mg