Tag Archives: salad

Fresh Fig Salad

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I saw these fresh figs at my local fruit and flower shop. I couldn’t resist overspending on them..they were calling my name! I still can’t believe how expensive figs are around here, I think it’s time I attempt to grow my very own fig supply.

This salad is great as a main, or served in smaller portions as a starter.

If you’re not a fan of blue cheese, substitute with goats cheese or fresh mozzarella. Still, I encourage you to to use this opportunity as your blue cheese debut!

In any case…this fresh fig salad is well worth it! (serves 2 as a main)

1 punnet  fresh figs

2-3 handfuls of mixed leaves – I used watercress, spinach and butter lettuce. Arugula would be ideal but I couldn’t find any.

1/4 cup toasted hazelnuts

25g blue cheese crumbles

For the dressing:

1 tbsp olive oil

1 tbsp balsamic vinegar

1  tbsp raw organic honey

1/4 tsp black pepper

Whisk the olive oil, balsamic vinegar and honey together. Add pepper and allow to rest.

In the mean time, toss the salad ingredients together.

Drizzle the dressing generously over the salad. Make sure you drench the figs!

You MUST enjoy a bit of cheese with every bite of fig.

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Fasting & Feasting

Ekadashi Alternatives

it takes a while to realise that this is actually cauliflower

I took pictures of the process , only to find that my camera had no memory card.

I promise full process pics for my later posts.

This cauliflower bhurji is my creative mums invention.

Fasting really can mean feasting.

You will need:

1 cauliflower

1 green pepper

1 1/2 tsp jeeru

1 cup ricotta

1/3 cup of pine nuts

1 tsp green chilli

1 tspn garam masala

1 tsp tumeric

salt

pepper

olive oil

Now..

Using a processor finally chop the veggies.

Heat about 2 tbspn of olive oil in a non stick deep pan.

Fry the jeeru and chilli lightly, add the pine nuts to toast.

With the heat on medium, throw in the chopped veggies and cook for about 7 mins. Be sure to stir now and then to get an even, toasty result. Add the ricotta and mix. Allow to cook for another 3 or so minutes.

Garnish with black pepper, creme fraiche and coriander.

Dinner is served!

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