Served on a bed of rocket and finished with toasted walnuts, pomegranate seeds and goats’ cheese, it’s the perfect balance of fresh, filling and gently indulgent - ideal to make in the evening and pack up for lunch the next day.
INGREDIENTS
Serves 4:Two generous handfuls of walnuts
Honey
Miso Sesame dressing
A punnet of figs
4-6 pancetta strips
90g of hard goats cheese
A bag of rocket
A generous sprinkling of pomegranate seeds
A handful of Soffle’s Rosemary & Thyme pitta chips for a crunchy topping
INSTRUCTIONS
Step 1: Caramelise the walnuts and figs In a small pan over medium heat, combine the walnuts with 1 tsp honey and 1 tbsp miso sesame dressing. Stir constantly for 3–4 minutes until golden and sticky. Remove and set aside. In the same pan, add the fig halves with another tsp of honey and a drizzle of miso sesame dressing. Cook for 2–3 minutes until caramelised. Set aside.
Step 2: In a dry pan over medium heat, cook the pancetta until crispy. Remove and let drain on kitchen paper.
Step 3: Slice the hard goats’ cheese and grill in a non-stick pan for 2–3 minutes per side until golden and slightly crispy.
Step 4: Place the rocket in a large bowl or on plates. Drizzle with the dressing. Layer over the crispy pancetta, caramelised walnuts, figs, and grilled goats’ cheese. Sprinkle pomegranate seeds on top. Lightly crush pitta chips over the salad for extra crunch.
Tip: If taking to work, pack the pitta separately and crush them on top just before eating to keep them crisp.
Serve and enjoy!
