Pan-fried goat’s cheese with walnuts, pomegranate & mint

SERVES 4 PREP & COOK TIME 30 MINUTES (+ STANDING TIME)

8 preserved vine leaves 1 tablespoon verjuice 500g goat’s cheese ¼ cup (60ml) extra virgin olive oil

1⁄3 cup (35g) walnuts, roasted, skinned and chopped

½ fresh pomegranate, arils removed 2 tablespoons fresh mint leaves, torn

1 Place vine leaves in a bowl of water and leave for a half an hour to rinse salt. Discard water, dry and then drizzle with verjuice.

2 Divide the goat’s cheese into 8 portions. If vine leaves are large cut in half, wrap the goat’s cheese in the vine leaves, trim any excess leaf.

3 Preheat a barbecue or griddle pan over medium heat. Brush the goat’s cheese parcels with one tablespoon of the olive oil on both sides and cook (folded side down) for 2 minutes. Turn and grill for 2-3 minutes or until you have nice char marks on the vine leaves.

4 Arrange on a shared platter and drizzle with the remaining olive oil; serve topped with walnuts, pomegranate arils and mint.

Not suitable to freeze.

SERVES 4 PREP & COOK TIME 10 MINUTES

¾ cup (90g) walnut halves

8 figs

100g feta

2 teaspoons lemon thyme

2 tablespoons vino cotto, plus extra to serve 2 tablespoons honey, to serve 1 Preheat the oven to 240°C (220°C fan-forced). Place walnuts on a tray and toast for 5 minutes. Remove from oven and rub with tea towel while still warm to remove some of the skin. Allow to cool, roughly chop and set aside. 2 Cut a cross into the top of the figs to open and place into a medium baking paper-lined dish. Fill figs with feta and top with walnuts, thyme and drizzle with vino cotto. Bake for 5-6 minutes or until figs are warmed through.

3 Serve drizzled with vino cotto and honey.

Not suitable to freeze.