feed me vega
Recipe: fig and goat cheese salad with mint and dukkah
Are you drowning in figs (or do you simply buy them at the store) and could you use an original salad recipe for this weather? Got your back.
We currently have a fig overload from the garden and sometimes don’t know what to do with them anymore. Last year, the jam lost out in popularity to the apricot jam (luxury problem, I know), and figs aren’t exactly the kind of fruit that makes everyone happy when you give them to your neighbours. But we keep going, getting through plenty of cheese boards just to use up those figs, and in the salad below they play the starring role. And what do you see sprinkled so artistically over the top? Exactly! That dukkah!
Here’s how to make it:
- Make a simple vinaigrette with the olive oil, lemon juice, salt and pepper.
- Cut the carrots into 2 cm-thick diagonal slices, toss them with the 2 teaspoons of oil and place them on a hot grill (or grill pan).
- Turn them over when you see beautiful dark grill marks and grill for a few more minutes.
- Crumble or cut the goat cheese into pieces or slices.
- Cut the figs into quarters.
- Finely or roughly chop the mint leaves, whichever you prefer.
- Mix all the ingredients and generously sprinkle with 2 tablespoons of dukkah.
