Honey Roasted Fig and Couscous Salad with Goat’s Cheese
This is a wonderful warm winter salad with luscious figs roasted in sweet honey and balsamic vinegar served with our Ainsley Harriott Couscous and sharp, creamy Goat’s Cheese and pecans. It tastes as delicious as it sounds! Try with Stilton instead of the Goat’s cheese for a festive twist. Great on its own or serve with warm crusty bread or as a side to a charcuterie board.
Preheat the oven to 200c/180c fan/ gas 6
In a small ovenproof pan bring the honey, water, vinegar and thyme to the boil. Cook for a minute until syrupy. Remove from the heat and add the figs. Transfer to the oven and roast i for 10 minutes.
Prepare the couscous according to the packet instructions and fluff with a fork.
Remove the figs from the pan and whisk the oil into the juices in the pan.
Place the couscous on a serving platter and scatter over the rocket. Arrange the figs and the goat’s cheese on top. Finish with toasted pecans and drizzle over the dressing from the pan.
- 5 figs, cut in half
- 1 ½ tbsp honey
- 1 ½ tbsp water
- 1 tbsp balsamic vinegar
- 1 sprig thyme
- 1 tbsp olive oil
- 1 x packet Ainsley Harriott Roasted Vegetable Couscous
- 30g rocket
- 55g goat’s cheese, crumbled
- 1 tbsp chopped toasted pecans