Fig Salad With Stilton Dressing

Serves 6

6 baby beetroots, peeled and

quartered

2 tbsp olive oil

2 tbsp brown sugar

1 bunch silverbeet leaves, stalks

removed

1 head radicchio, separated

6 fresh figs, cut into quarters 2 oranges, segmented, skin and

pith discarded

½ cup pecans, toasted and roughly

chopped

STILTON DRESSING

150g stilton or creamy blue cheese 1 tsp honey

250g Greek yoghurt

¼ tsp white pepper

¼ cup chervil, mint or flat-leaf

parsley leaves, to serve

Rye bread, to serve

Preheat oven to 180°C (160°C fan forced). Place pieces of beetroot on a baking tray and drizzle with oil and sugar. Season with salt and pepper. Cook beetroot in oven for 25 minutes until tender. Allow to cool.

Thoroughly wash the silverbeet and radicchio leaves and then finely slice. Toss the leaves together and then arrange on a serving platter.

Arrange the figs, beetroot and orange pieces on top of the leaves and sprinkle with the toasted pecans.

To make the stilton dressing, crumble the cheese into a glass bowl. Mix in the honey, Greek yoghurt and white pepper and combine well using a fork to mash the cheese into the yoghurt. Drizzle the dressing over the salad and then sprinkle with herbs.