Author Notes: I made this dish after a long flight home and needing to get my teeth into something super quick, figs are in season at the minute and I couldn’t resist buying a few to add to my salad. —myinspiration
Serves: 2
Ingredients
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6
Medium Button Mushrooms thickly sliced
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1
Red onion finely sliced
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12
Walnut halves roughly chopped
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3
tablespoons Balsamic Vinegar
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2
Large Fresh Figs cut into thick slices
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pinches Black pepper to season
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1.5
tablespoons Carob Syrup
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1
tablespoon Balsamic vinegar
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Serve with mixed leaves and some stuffed green olives, with a slice of your favourite bread smothered in hummus on the side.
Directions
- Heat 2 tbsp water in a non stick saute pan and add the mushrooms and cook for 2 minutes before adding in the balsamic vinegar, keep the heat on medium/high and cook for a further 6 minutes, then toss in the red onion and walnuts, add a pinch of black pepper, mix everything together and turn off the heat.
- Prepare your mixed leaves in your serving bowl, make it into a nest, then spoon the mushroom mixture into the centre, arrange your sliced figs around the side and add the green olives on top.
- For the dressing, mix together the carob and balsamic vinegar in a small cup and give it a quick whisk and drizzle over the salad and you’re done!!