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How to make Baked goat's cheese and fig salad

Yield = 8
Prep time: 0:15
Cook time: 0:15
Total time: 0:30

Ingredients

  • 1 x 40cm baguette (French breadstick), diagonally cut into 5mm-thick slices
  • 2 x 150g pkts goat's cheese (South Cape brand)
  • 80ml (1/3 cup) extra virgin olive oil
  • 1 garlic clove, crushed
  • 2 teaspoons finely chopped fresh thyme
  • 2 teaspoons finely grated lemon rind
  • 2 x 180g pkts mixed salad leaves
  • 8 fresh figs, cut into wedges Dressing
  • 160ml (2/3 cup) extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon wholegrain mustard
  • 2 teaspoons yellowbox honey
  • Salt & freshly ground black pepper

Method

  • Step 1 Preheat oven to 200°C. Place the baguette slices, in a single layer, on a baking tray. Bake in preheated oven for 5 minutes or until light brown. Spread the baguette slices evenly with goat's cheese. Combine the oil, garlic, thyme and lemon rind in a small bowl. Drizzle evenly over goat's cheese.
  • Step 2 Bake in oven for a further 10 minutes or until golden brown and heated through. Remove from oven.
  • Step 3 Meanwhile, to make the dressing, combine the oil, lemon juice, mustard and honey in a small bowl. Taste and season with salt and pepper.
  • Step 4 Place the salad leaves in a large bowl. Drizzle with dressing and toss to combine. Divide the salad leaves among serving plates. Top with figs and goat's cheese toast and serve imediately.