200 grams toasted, chopped walnuts
half a bunch coarsely chopped coriander leaves
a quarter of a red onion
1 tablespoon lemon juice
12 fresh figs
12 slices bacon
100 grams trimmed baby spinach leaves
100 grams fresh goat's curd
For dressing: Combine 200 grams toasted, chopped walnuts, half a bunch coarsely chopped coriander leaves, a quarter of a red onion, finely chopped, half a seeded red chili, finely chopped, 50ml extra virgin olive oil and 1 tbsp lemon juice in a small bowl and stir well.
Take 12 fresh figs, make a criss-cross incision in the top of each and wrap in a slice of trimmed shortcut rindless bacon. Bake at 180C for 10-12 minutes or until bacon is cooked and figs are warm.
To serve: Divide 100 grams trimmed baby spinach leaves between four serving plates and top with walnut dressing. Dollop 100g fresh goat's curd on each plate. Place figs on top of curd, season with salt flakes and cracked black pepper and drizzle each plate with 2 tsp extra virgin olive oil.
courtesy of: Whip It Up, by Lynne Mullins