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
Medium Button Mushrooms thickly sliced
Red onion finely sliced
Walnut halves roughly chopped
tablespoons Balsamic Vinegar
Large Fresh Figs cut into thick slices
pinches Black pepper to season
tablespoons Carob Syrup
tablespoon Balsamic vinegar
Serve with mixed leaves and some stuffed green olives, with a slice of your favourite bread smothered in hummus on the side.
- 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!!