Fig and strawberry salad
|200 g||goat's milk cheese — chèvre|
|black pepper — freshly ground|
|1||baguette — sliced|
|3 Tbs||vinegar — sherry|
|3 Tbs||fresh chillies — 573|
|limes — juice only|
|1 tsp||castor sugar|
|1||onion — finely diced|
|salt and freshly ground black pepper — to taste|
|nasturtium — leaves|
Roll the chèvre into freshly crushed black pepper. Set aside.
Slice the bread into rings, heat a griddle pan and grill the bread on both sides.
Top each one with a slice of chèvre. Set aside.
To make the vinaigrette:
Shake the vinegar, olive oil, lime juice, sugar and
onion together in a jar.
Halve the strawberries and tear the figs into quarters. Decorate plates with rocket leaves. Add the strawberries and figs. Drizzle with the vinaigrette.
Grill the chèvre crostinis until bubbly and melted and place 2 on each plate.
Serve immediately. Garnish with nasturtium leaves if desired.
Recipes developed for Food Lover’s Market by Marie-Louise Guy and Callie Maritz from CAKEBREAD.