Fig, Spelt & Rocket Salad with Lemon Mustard Dressing Recipe
Healthy choice
Mostly whole foods
Gluten-free option
Soy-free option
Refined sugar free
Freshly Picked
Entertaining
Salads
Salad has never looked so succulent! This one is a real showstopper thanks to the beautiful fresh figs and mustard seed speckles. But believe it or not, it tastes even more satisfying than it looks!
You will need
Serves 4
- 200g spelt grain (or quinoa for gluten-free option)
- 100g rocket
- 60g roasted pine nuts
- 2 Hass avocados, peeled and sliced
- 6 fresh figs (or 6 dried figs), cut into wedges
For the dressing:
- 2 lemons, juiced
- 2 teaspoons seeded mustard (or dijon)
- 5 turns of the black pepper mill (more the merrier)
- Pinch of salt
- 100ml olive oil
Recipe: Simon Toohey
Directions
-
Step 1
Cook the grain in water until soft, about 20 min. Alternatively, cook for 7 minutes in a pressure cooker. Rinse when cooked to cool, and let drain.
-
Step 2
Add to a bowl and mix through the rocket and roasted pine nuts, then add 1 of the diced avocados, and half the fig slices, and gently mix to combine. Place on a serving platter.
-
Step 3
Mix the dressing together, adding the olive oil last — drizzle it in slowly as you continue to whisk the mixture.
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Step 4
Add the rest of the avocado slices and fig slices on top of your plated salad, drizzle over the dressing, and serve!
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Recipe: Simon Toohey
