I don't know about you, but I find coming up with interesting lunches to be a real challenge. I don't want to expend the same energy as dinner, but I get a bit sick of wraps and sandwiches. I'm not a natural lover of salad either, so it's always a bit tricky to come up with something green I'll actually enjoy.
Then the other day I was visiting one of my favourite places, the Slow Food Market in Spotswood, where I scored an entire tray of figs for $10! I had to come up with some fun ways to use them (I apologise in advance for the upcoming barrage of fig-related recipes!) and this fig and burrata salad seemed like the place to start. It's sweet and tart and creamy and crunchy all at once, and I want to eat it every day!
Serves 2
Prep: 5 minutes
Cook: 0 minutes
Ingredients
100g mixed salad leaves
4 fresh figs
1/2 ball burrata (or buffalo mozzarella), torn into bite size pieces
1/2 cup walnuts, chopped
2 tbsp mixed seeds (chia, sunflower, pepitas)
4 tbsp olive oil
2 tbsp honey
2 tbsp lemon juice
Salt & pepper, to taste
Method:
Pour olive oil, lemon juice and honey into a small jar with a lid. Shake well.
Toss salad leaves, figs, walnuts, torn burrata and seeds together in a large bowl.
Pour over dressing and mix well.
Divide salad between two bowls and add salt and pepper to taste.
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