Fig & Pecorino Salad

Fig & Pecorino Salad

Serves 2-3

Ingredients

1⁄2 cup hazelnuts

2 cups rocket

1 avocado, cut into cubes

4 fresh figs, torn into quarters

1⁄4 cup shaved pecorino cheese

For the dressing

Juice of 1 lemon

3 Tbsp olive oil

2 tsp apple cider vinegar

1 tsp wholegrain mustard

1 clove of garlic

1⁄2 tsp capers

1⁄4 tsp cracked black pepper

A pinch of salt

A pinch of caster sugar

Notes

For a vegan version, simply omit the pecorino cheese (you might want to add a little extra salt to taste before serving, too).

Method

To make the dressing, combine the lemon juice, olive oil, apple cider vinegar, mustard, garlic, capers, black pepper, salt and sugar. Blend thoroughly with an electric blender, until the dressing is smooth.

Briefly roast the hazelnuts at 200 ̊C for about 5 minutes, until the skin has started to brown.

In a medium bowl, combine the rocket, roasted hazelnuts, avocado and figs. Pour the dressing over the salad and toss gently to combine. Top with the pecorino cheese before serving.

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