Ingredients
- 200g toasted, chopped walnuts
- half a bunch coarsely chopped coriander leaves
- a quarter of a red onion
- 1 tbsp lemon juice
- 12 fresh figs
- 12 slices bacon
- 100g trimmed baby spinach leaves
- 100g fresh goat's curd
Method
For dressing
Combine 200g toasted, chopped walnuts, half a bunch coarsely chopped coriander leaves, a quarter of a red onion, finely chopped, half a seeded red chilli, finely chopped, 50ml extra virgin olive oil and 1 tbsp lemon juice in a small bowl and stir well.
Take 12 fresh figs, make a criss-cross incision in the top of each and wrap in a slice of trimmed shortcut rindless bacon. Bake at 180C for 10-12 minutes or until bacon is cooked and figs are warm.
To serve
Divide 100g trimmed baby spinach leaves between four serving plates and top with walnut dressing. Dollop 100g fresh goat's curd on each plate. Place figs on top of curd, season with salt flakes and cracked black pepper and drizzle each plate with 2 tsp extra virgin olive oil.
This recipe is featured in the book, Whip it Up which is available now in all good bookstores RRP $24.95. To order direct call 1300 656 059 or visit www.smh.com.au/store
