BABY LEAF SALAD WITH FIG, RI­COTTA AND HONEY CHILLI SD PRICE SY SC IN OG UR GET TE SAND RIE CC O IT PET A OP NA ST A SHELLS

Fairlady - - COOKBOOK EXTRACT -

• 150g baby leaves • 500g fresh figs • 400g ri­cotta • 4 tbsp olive oil • 2 tsp white wine vine­gar • 4 tsp honey • 1 red chilli, de­seeded and sliced finely • pinch of salt • freshly ground pep­per

1. In a large flat salad dish lay all the baby leaves loosely, then tear the figs into 3 parts and ar­range loosely on the leaves. With a tea­spoon or your fin­gers, take lit­tle lumps of the ri­cotta and add in be­tween the figs and leaves.

2. In a small mix­ing bowl whisk to­gether all the liq­uids, chilli, salt and freshly ground black pep­per, and driz­zle gen­er­ously over the figs, ri­cotta and baby leaves. ✤

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