Full of colour, taste and crunch, this fig and walnut salad with baby beetroot and goat’s cheese makes for a perfect side dish or a light main meal.

Prep time: 15 min

Cook time: 10 min

Serves 4

Ingredients

1 cup walnuts

1 tbsp maple syrup

6 baby beetroots, trimmed and thinly sliced

1 tbsp white balsamic vinegar

1 tbsp extra-virgin olive oil

Sea salt and cracked black pepper, to season

2 cups spinach leaves

2 cups baby red sorrel leaves

1 pomegranate, seeds removed

4 fresh figs, stems cut and sliced into quarters

100g soft goat’s cheese, crumbled

Balsamic vinegar, to serve, optional

Method

Preheat oven to 180 degrees Celsius. Place the walnuts on a baking tray lined with baking paper. Drizzle over maple syrup and mix to combine. Bake in the oven for 10 minutes or until caramelised, turning halfway.

Place the baby beets, vinegar and oil in a medium bowl and mix to combine. Season with salt and pepper.

On a salad platter, lay down the spinach and sorrel leaves. Top with the walnuts, baby beets, pomegranate seeds, fresh figs and goat’s cheese. Drizzle with balsamic vinegar, just before serving.