Fig salad with physalis and feta cheese
This vibrant salad is a great combination of sweet, sour and savoury! Crispy croutons, roasted pumpkin seeds or almonds add another layer of flavour and crunch to the salad.
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- Place the mini beetroots in a pan with a shallow amount of boiling water. Add the salt and sugar. Bring back to the boil and simmer on a low heat for 30 minutes. Rinse the beetroots under cold running water and remove the skins. Halve the beetroots.
- Meanwhile, combine the olive oil, mustard and vinegar to create a vinaigrette. Season with salt and pepper.
- Slice the red onion into thin, half rings. Slice the figs into wedges and crumble the feta or slice into small cubes.
- Arrange the mixed salad leaves in a bowl and divide the cooled beetroot, onion, figs and feta over the salad. Drizzle with the vinaigrette and garnish with the physalis.
Tip: Make your own croutons by slicing old bread into cubes. Heat some olive oil and a finely chopped clove of garlic in a frying pan. Fry the cubes until crisp and golden. Season with dried thyme and salt.
Nutrition value per person/bite
- 375 kcal
- 12 g
- 25 g
- 10 g
- 23 g
- 22 g
- 4 g