Baked Almond Feta and fig salad


I first tried vegan nut based cheese in Saf (RIP) and have had it on my agenda to make since then. I think that was about 4 years ago and the reason I haven't is because I never brought any cheese cloth and soaking something for 12 hours made it seem like it would be really hard. Well, I'm here to tell you it isn't! 12 hours might seem like a long time to wait for anything, but this recipe is so straight forward that it was a breeze to make. It comes from Maple Spice (Once again RIP, why does everything good have to come to an end) which is one of my favourite blogs, I've spent hours looking at her beautiful recipes. Every time I've thought about making it, I've had different ideas of what to put it in, but in the end it had to be a salad. I love figs in salad, especially with cheese, so this was a total winner for me. One last salad before it gets so cold that all I can eat is soup and stew (and like 1000 mince pies).

Serves 2:

For the balsamic reduction:

200ml balsamic vinegar
1 tbsp brown sugar

For the salad:

1/2 an baked almond feta
2 fresh figs
A couple of large handfuls of your favourite salad leaves

1. Put the balsamic vinegar and sugar in to a pan a bring to the boil, reduce the heat and simmer for around 15 to 20 minutes until it's reduced down and thick, but still pourable.
2. Remove from the heat and leave to one side, while you fill your bowls with your salad leaves, chop up your figs and crumble your almond feta in.
3. Cover in the cooled balsamic reduction and enjoy!

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