FIG, ROCKET AND GOAT’S CHEESE SALAD
60g walnuts, roughly chopped 100g rocket leaves 8 figs, quartered 20 basil leaves
75g goat’s cheese
FOR THE GLAZE
¼ cup (60ml) balsamic vinegar
2 tbs rice malt syrup
Preheat the oven to 180°C. To make the glaze, combine the balsamic vinegar and rice malt syrup in a small saucepan over low heat and stir until the syrup dissolves. Continue to simmer for 10 mins, or until the glaze is the consistency of runny honey. Remove from the heat and leave to cool.
Spread the walnuts on a baking tray and place in the oven for 4–5 mins until lightly toasted. Remove them and leave to cool.
In a bowl, combine the walnuts, rocket, figs and basil leaves. Toss gently. Crumble the goat’s cheese over the salad, then pour on the glaze.