Plant-Based
Plump slices of sweet fig tossed with nut havarti cheese, lentils, spring onion and a garlic balsamic dressing.
1. Boil 2 cups water in the kettle. Place figs in a heat proof bowl and soak in boiling water for 10 minutes. Drain and leave to cool before roughly chopping.
2. Trim and slice snow peas. Slice capsicum and spring onions. Drain lentils. Set aside with spinach and rocket mix.
3. Whisk together crushed garlic with 1 1/2 tbsp balsamic vinegar and 3 tbsp olive oil. Season with salt and pepper.
4. Dice the cheese and toss with figs, salad and dressing. Season to taste with salt and pepper if needed.
5. Divide salad among plates to serve.
2. Trim and slice snow peas. Slice capsicum and spring onions. Drain lentils. Set aside with spinach and rocket mix.
3. Whisk together crushed garlic with 1 1/2 tbsp balsamic vinegar and 3 tbsp olive oil. Season with salt and pepper.
4. Dice the cheese and toss with figs, salad and dressing. Season to taste with salt and pepper if needed.
5. Divide salad among plates to serve.
DRIED FIGS, 1 packet (150g)
SNOW PEAS, 1/2 bag (125g)
RED CAPSICUM, 1
SPRING ONIONS, 1/4 bunch
LENTILS, 400g
SPINACH AND ROCKET MIX, 1 bag
GARLIC, 1 clove
NUT CHEESE, 2 blocks (2 x 130g)
From your pantry
olive, salt, pepper, balsamic vinegar
SNOW PEAS, 1/2 bag (125g)
RED CAPSICUM, 1
SPRING ONIONS, 1/4 bunch
LENTILS, 400g
SPINACH AND ROCKET MIX, 1 bag
GARLIC, 1 clove
NUT CHEESE, 2 blocks (2 x 130g)
From your pantry
olive, salt, pepper, balsamic vinegar
