Fig, Goat’s Cheese & Pistachio Salad

Dish: Fig, Goat’s Cheese & Pistachio Salad
Event: Moroco (21 July 2018)
Made By: Steve Beresford

Steve: "Added some seasoning to the shallots and celery as it fried and some balsamic vinegar as well as oil as it was served (and maybe a balsamic glaze would be better!), but other than that, as per the recipe. Enjoy, groovers!"

Ingredients (4 people):

• olive oil
• shallot 1, finely chopped 
• celery 1 stalk, finely sliced 
• pistachios 50g, roughly chopped 
• figs 8 
• soft goat’s cheese 150g 
• thyme leaves finely chopped to make 1 tsp 
• clear flower honey 1-2 tbsp

Method:

• Heat the oven to 200C/fan 180C/gas 6. 
• Heat a little olive oil in a pan, add the shallot and celery, and fry for 4-5 minutes until they begin to soften. 
• Add most of the pistachios and keep frying for about 2 minutes, then season well and cool in a bowl.
• Trim the tops off the figs and cut them in quarters leaving the bases intact.
• Mix the pistachio and shallots with the cheese and press it into the centre of the figs. 
• Stand them up in a baking dish and sprinkle on the remaining pistachios and the thyme. 
• Bake for 5 minutes, then drizzle on the honey. 
• Serve with some salad leaves dressed in olive oil.