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fig and hazlenut salad

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Fresh figs from Nelson! Sticky honey roasted hazlenuts and goats cheese complement the pure figgy lusciousness making this a beautiful starter or light lunch.

1 fresh fig
large handful of mixed leaves
50g of goat’s cheese, crumbled
8 – 10 hazlenuts
½ teaspoon of honey
splash of balsamic vinegar

(per person)

Dry roast the hazlenuts in a pan until they become dark and a little charred. Whisk the honey with a teaspoon of water to loosen it and splash in the pan to coat the nuts. Take off the heat so the nuts become sticky. Quarter the fig and arrange it with the goats cheese on top of the leaves. Drop the hazlenuts on top and drizzle over the left over honey water with a splash of balsamic vinegar.

(As well as being totally delicious, figs are a great source of dietary fibre, potassium and vitamin B6 which basically means they keep you energised, regulate your blood sugar and elevate your mood – wonderful! Hazlenuts contain good fats and protein as well as helping to support your nervous system and strengthen your skin. And dark green leaves are just all round vitamin and mineral packed winners.)

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