TRY THIS Sig­na­ture SALAD

Let our Blue Cheese Salad Dress­ing add some unique flavour to even the most ex­quis­ite dish. Turn a Fig and Pis­ta­chio salad into a mem­ory well worth mak­ing.

Woman & Home (South Africa) - - New Directions -

WHAT YOU’LL NEED: (serves 4)

• 4 slices of bread • 75ml KNORR Creamy Blue Cheese Salad Dress­ing • Robert­sons At­lantic Sea Salt • Robert­sons Black Pep­per • 470g rasp­ber­ries • 5g sugar • 12 figs • 240g pea shoots • 240g mint leaves • 30g roasted, chopped pis­ta­chio nuts


1. Heat the oven to 180°C 2. Slice the crusts off the bread, cut into 4 tri­an­gles each and brush both sides of each tri­an­gle with a lit­tle Knorr Creamy Blue Cheese Salad Dress­ing. Sprin­kle with salt and pep­per and bake in the oven at 180°C un­til crisp (about 6-8 min­utes). 3. For the rasp­berry coulis, gently cook half the rasp­ber­ries in a small saucepan with the sugar un­til soft and rel­a­tively smooth. Add a lit­tle wa­ter if nec­es­sary. 4. For the figs, split 6 in half and gently fry them in a lit­tle but­ter or oil in a fry­ing pan un­til lightly caramelised. Cut the other 6 figs into quar­ters and leave raw. 5. Next, spoon 15ml of Knorr Creamy Blue Cheese Salad Dress­ing onto the cen­tre of each plate. 6. Com­bine the figs, pea shoots, mint, re­main­ing rasp­ber­ries and bread tri­an­gles in a bowl and gently toss with an­other 15ml of Knorr Creamy Blue Cheese Salad Dress­ing. 7. Fi­nally, ar­range th­ese in­gre­di­ents on the plates and sprin­kle with pis­ta­chio nuts and a lit­tle bit of rasp­berry coulis.

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