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Fig, Ricotta and Pistachio Salad |
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| Serves 2 |
Prep 10 mins |
Cooking 20 mins |
Easy |
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My rating |
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Ingredients |
1 tbsp olive oil
1 shallot, finely chopped
25g pistachios, finely chopped
4 figs
75g ricotta
1tsp finely chopped thyme leaves
1tbsp clear honey
salad leaves to serve
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Heat the oven to 200C/fan
180C/gas 6. Heat a little olive oil in a pan, add the
shallot 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.
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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.
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DAILY
DINNERS 
