Fig, Pear and Parmesan Salad

Ripe, fat juicy purple figs are essential for this salad and do be generous with the parmesan.

Serves: 4
Dietary:Gluten-free

Ingredients:
4-6 ripe figs, cut in thick wedges like the segments of an orange
2 pears, cores removed and sliced
vegetarian parmesan, shaved
rocket leaves

Dressing
50g roasted hazelnuts, roughly crushed
2 tbsps extra virgin olive oil
1 tsp hazelnut oil (optional)
1 tsp balsamic vinegar
freshly ground black pepper

Method:
This salad needs to be prepared, just before eating otherwise the pears will discolour. To help prevent the pears discolouring, toss the sliced pears in a little lemon juice.
Make up the dressing.
To make the salad, arrange the rocket leaves on a serving dish. Mix in the figs and pears. Shave thin slices of parmesan with a potato peeler and sprinkle over the salad.
Drizzle on the dressing.

Tips: The amount of figs to use does depend on their size. Just make sure they are unblemished and perfectly ripe.
Vegetarian parmesan is available in wholefood stores and most supermarkets.

• Summer
• Autumn
  • Squash and Pumpkin Seed Bissara
  • Slow Roasted Red Peppers
  • Fig, Pear and Parmesan Salad
  • Apricot and Hazelnut Baklava
  • Vegan Chocolate Mousse
• Winter
• Spring