Name: Fig, mozzarella and chicory salad
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Ingredients: 200g cashew nuts; 1 egg white; 2 Tbsp dark muscovado sugar; ½ tsp sea salt; 2 tsp cumin seeds; 1 tsp fennel seeds; For the salad:; 4 ripe figs; 2 buffalo mozzarella, drained; 1 large red onion; Approx. 100 ml sherry vinegar; 4 Tbsp olive oil; 2 red chicory or radicchio

Fig, mozzarella and chicory salad

20 Dec 2016

by Dinna

Prep Time

10 minutes

Cook Time

55 minutes

Total Time

1 hour, 5 minutes

Background

This fig, mozzarella and chicory salad is not just a great combination of flavours but, with the added spiced candied cashews, it’s a perfect starter in a special festive dinner such as at Christmas, New Year, anniversaries and Valentine's day. Alternatively serve it as an appetizer with a glass of fizzy!

Ingredients

200g cashew nuts
1 egg white
2 Tbsp dark muscovado sugar
½ tsp sea salt
2 tsp cumin seeds
1 tsp fennel seeds
For the salad:
4 ripe figs
2 buffalo mozzarella, drained
1 large red onion
Approx. 100 ml sherry vinegar
4 Tbsp olive oil
2 red chicory or radicchio

Instructions

Preheat the oven to 170°C.
Whisk the egg white lightly until foamy, add the sugar, salt and spices and then gently coat the cashew nuts with this mixture. Put them on a lined baking tray and spread them out evenly. Bake for 15 minutes, then let cool.
Turn up the oven to 200°C.
Slice the onion into rings, scatter them onto a baking sheet, pour over half the vinegar and 3 Tbsps of oil. Season with salt and pepper, cover it with foil. Bake for 25 minutes.
Remove the foil, then put the tray back in the oven until the onions are caramelised. This should take about 10-15 minutes.
Meanwhile, separate the chicory leaves, rub them with oil and fry them on griddle pan on each side for half a minute, drizzling them with the remaining sherry vinegar. Transfer them to a serving dish and season with salt and pepper.
Cut each fig into 4 wedges and tear the mozzarella into bite-sized pieces.
Scatter the figs, mozzarella pieces over the chicory leaves, then the caramelized onions and a handful of of the candied cashews (keep the rest for snacking).
Serve at room temperature, drizzled with some olive oil.