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Japanese Rice Risotto with Miso, Lemongrass and Scallops

Japanese Rice Risotto with Miso, Lemongrass and Scallops

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Seasonal Penne Mediterraneo

Persian Split Pea, Dried Lime and Lamb Stew

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Monday, 27 June 2011

RECIPE: Prosciutto Fig & Goat Cheese Salad with Pistachios

This is more of an idea, rather than a full-scale recipe. Sometimes my friends need quick pointers of how to put a quick lunch or supper together using a few good quality ready-to-use ingredients from a supermarket.

This is one of my favourite salads to make, especially in late summer when figs are wonderfully ripe and plentiful. Unearthed products are a brand I like a lot not only for their lovely little Goat's milk balls but also their barrel-aged feta is splendid and their tapas and deli meats ranges are also wonderful. I always find Waitrose has great special offers on their products too.

For a quick meal, I throw a few ingredients together and happily manage to satisfy the hungers of not only myself, but any guests that may also come through the door and not only are the colours of the dish splendid, but the flavours are really great too.

Prosciutto Fig & Goat Cheese Salad with Pistachios (serves 2)

Pack of your favourite salad leaves, washed
1 pack of 'Unearthed' Greek Goat's milk balls
4 ripe figs, washed and cut into quarters
8 slices of Prosciutto or Jamon Serrano if you prefer
1 large handful of shelled pistachio nuts
Best quality balsamic vinegar
Olive oil

On a large flat plate of shallow wide bowl, empty your lettuce leaves and arrange your fig quarters, goat's milk balls and Prosciutto. Drizzle over a little olive oil and then follow with a generous drizzle (as much as you like) of Balsamic vinegar. Lastly scatter your pistachios on top of the salad for a last bit of colour and an added crunch. If desired, serve with toasted Ciabatta to make a full meal.

1 comment:

  1. One of my favourite combinations! Not tried those goats milk balls though, look rather delicious, must try!!