INGREDIENTS (serves 2):
1 x small bag mixed leaves
4 x fresh figs
1 x handful walnuts
1 x cooked beetroot
80g goats cheese
1 tbsp. extra virgin olive oil
2 tsp. balsamic vinegar
Heat the oven to 180degrees.
Cut a small cross in the top of each fig, wrap them together in tin foil, then place on a tray in the oven to roast for 20 minutes.
Place the walnuts on another small tray and toast in the oven as well, for 5- 6 minutes, or until they start to darken to a golden brown. leave on the side to cool and gain crunch.
In the meantime place the leaves on two places, and arrange the sliced beetroot on top.
Once softened and heated through remove the figs from the oven. Take care as the juices will have come out into the foil!
Carefully pour the syrupy fig juice into a cup and whisk together with the oil and balsamic vinegar.
Cut the warm figs in quarters and place on top of the salad.
Add the goats cheese on top, sprinkle the walnuts round the edges and drizzle the dressing across the whole salad.