0:05

To Prep

0:10

To Cook

9

INGREDIENTS

EASY

DIFFICULTY

12

SERVINGS

AVG RATING

( Members)

Summer leaf salad with figs & pecans

Ingredients
    • Method
    • Related Recipes
    • Notes
    1. Step 1

      Preheat oven to 200°C. Spread the pecans over the base of a roasting pan. Roast in oven for 6-10 minutes or until lightly browned. Set aside to cool.

    2. Step 2

      To make the dressing, place the olive oil, sunflower oil, vinegar, mustard and honey in a screw-top jar and shake to combine. Season with salt and pepper.

    3. Step 3

      Place the salad leaves in a serving bowl. Top with pecans and fig. Drizzle with dressing and serve immediately.

    Prawn and eggplant salad

    Prawn and eggplant salad

    Prepare this recipe to the end of step 2 up to 2 days ahead. Store pecans and dressing in separate airtight containers in the fridge. Continue from step 3 just before serving. Raspberry vinegar is available from delicatessens. If it's unavailable, use red wine vinegar instead.

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