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Fig, Pear and Goats Cheese Salad FAST Serves 6 Preparation 15 minutes Cooking 10 minutes * ¼ loaf of Turkish bread, thinly sliced * olive oil spray * 1 tbsp fresh orange juice * ½ tbsp white balsamic vinegar * 2 tbsp olive oil * 2 cups of firmly packed baby kale salad leaves * 6 figs, torn in half * 1 small pear, halved and thinly sliced * ¼ cup hazelnuts, roasted and chopped * 50g ash goats cheese to serve 1. Preheat the oven to 160°C. Spread slices of bread in a single layer on a large oven tray. Spray lightly with oil and season with salt and pepper. Bake for 10 minutes or until golden. 2. Combine juice, vinegar and oil in a large serving bowl and whisk to combine. Add kale, figs, pear and hazelnut and gently toss through. Scatter toasted bread through salad and crumble goats cheese over to serve. tips Replace baby kale leaves with your favourite salad leaf. Alternatively, you can omit orange dressing and drizzle pomegranate molasses over the salad instead. 20 CANCER COUNCIL FESTIVE COOKBOOK
Cancer Council Festive Cookbook 21
Page 1: festive COOKBOOK
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