Fig and Persian Feta Salad
This lusciously healthy salad is also visually pretty with the deep reds of the figs and dressing against the light green and whites of the witlof and cheese.
- 2 tbsp Outback Spirit Wild Rosella & Chilli Hot Sauce (part of the Outback Spirit Gift Set of 5)
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 2 witlof or Belgium endives
- 1 tsp ground Outback Spirit
- Mountain Pepper
- 1 small tub marinated Persian feta
- 8 ripe figs, halved
- Handful rocket leaves
- Cracked black pepper
Method (serves 4 people)
- GF O V
Make dressing by whisking all ingredients together.
Pull apart witlof and rinse and pat dry.
Place 4–5 leaves in star shape on each serving plate. Top with a little rocket.
Drain feta and mix Mountain Pepper through.
Divide cheese mix into four portions, placing each portion in a small mound on top of rocket.
Place figs evenly on witlof leaves and resting on feta.
Scatter a few more rocket leaves over top and season with black pepper.
Drizzle dressing over salad.
"Sahha ow Afyeh": Bon Apetit!
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