This is a recipe I was eager to try! I found it in my November 2012 issue of Healthy Food Guide. It's a baked fig and hazelnut salad. I love figs, but noone else in my household does, so I invited my Nan over to enjoy it with me. It's quite an unusual, but very tasty, combination - I would have never thought of putting all these ingredients together myself, but it does work nicely! It's very sweet, but the cheese stops it from being too sickly sweet. I really love the taste of the juices with the salad leaves - yum yum! My Nan absolutely loved this meal too. As well as being a very healthy dish, it is also "diabetes-friendly" - neither of us are diabetic, but it's something that everyone can enjoy!
I switched up the recipe a bit (as you all have probably noticed I do quite often)! I halved everything on the original recipe, as instead of wanting to feed 4, I only needed 2 servings. I also swapped actual blue cheese for Dairylee light blue cheese triangles. The recipe also only used rocket, but I threw a bit of spinach in with it to bulk out the salad leaves. The recipe below serves 2 and is approx. 330kcal per serving.
- 4 ripe black or green figs
- 75g ricotta
- 2 Dairylea light blue cheese triangles
- 30ml agave syrup
- 1 tbsp ground hazelnuts
- 1/2 tsp hazelnut oil
- 25g whole hazelnuts
- salad leaves, such as rocket/spinach, to serve
1. Preheat the oven to 180°c/fan 160c/gas 4.
2. Cut a cross into the top of each fig and squeeze between your fingers to open. In a bowl, mix the ricotta, Dairylea blue cheese triangles, half the agave syrup and the ground hazelnuts to form a thick paste, then season with a pinch of sea salt an black pepper.
3. Spoon the ricotta mix into the centre of each fig, then put them into a roasting dish just large enough to fit tightly. Drizzle over the remaining agave syrup with the hazelnut oil and roast for 20 minutes. Scatter over the hazelnuts.
4. Serve warm with the salad leaves, spooning over some of the pan juices.
I hope you enjoy this as much as my Nan and I did! :)