Fig, pear & duck salad

AS PART of Organic September and with the last of the pears falling off our local trees, I thought this simple recipe would fit the seasonal bill perfectly and present a very impressive offering at any table.

Ingredients:

Choose organic where possible: 4 large figs

12 shelled walnut halves 2 skin-on duck breasts

1 bunch of organic watercress 1 small red onion

1 pear

½ lemon

150g cooked Puy lentils

1tsp Dijon mustard

½tsp wholegrain mustard

50ml apple cider vinegar

1 tsp runny honey

100ml extra virgin olive oil

Method:

Rub salt over the duck breasts and either grill or dry fry, making sure the grill or pan is hot beforehand.

Cook on both sides to your liking, season and set aside to cool before slicing into bite size pieces.

Quarter the figs and place under a hot grill for two minutes whilst you chop the walnuts.

Meanwhile, to make the dressing, combine the mustards, vinegar, honey and olive oil in a bowl or jar and whisk or shake to fully combine.

Slice the pear lengthways removing the core, immediately squeeze lemon juice over the top to prevent discolouration.

Peel and slice the onion and add both to a mixing bowl along with the lentils.

Pour the honey-mustard dressing over the top and gently toss to combine.

Add the watercress and divide the mixture onto your plates, top with the duck and figs and sprinkle the walnuts over, serve immediately. Enjoy!

This protein, fibre and antioxidant rich dish is packed with Vitamins A, B6, B12, C, E, K and minerals zinc, iron, selenium, copper, calcium, manganese plus potassium.

Lesley is studying nutrition and health at Edge Hill University and co-owns Roberto’s Italian on Southport’s Ocean Plaza.

For more of Lesley’s recipes go to: Twitter @LYatesNutrition or Facebook.com/robertossouthport and www.robertositalian.co.uk