Fig, Beetroot, Goat's Cheese, Chilli & Walnut Salad

While beetroot and goats’ cheese is a classic salad pairing, if the dressing isn’t right, it can be somewhat lacklustre. Adding figs not only gives it a lovely sweetness but a pleasing texture, and the chilli and walnuts work with all the ingredients – no additional seasoning required.

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Serves
4-6
Ingredients
Ingredients
80g of rocket leaves
4 large black or green figs, quartered
250g of vacuum-packed cooked beetroot in natural juice (or 4 small peeled, cooked whole fresh beetroots), quartered
200g of rindless soft goat's cheese
50g of walnut halves, roughly broken up by hand
1 long red chilli, deseeded & very finely chopped
For the dressing
3 tbsp of pomegranate molasses
1 heaped tbsp of clear honey
1 tbsp of white wine vinegar
1 tbsp of olive oil
Method
Step 1
Mix all the dressing ingredients together in a jug or small bowl until evenly combined.
Step 2
Select a large platter and arrange the rocket leaves on it, followed by the fig and beetroot quarters. Break the goat's cheese into small pieces and dot all over the salad.
Step 3
Drizzle the dressing over the salad, scatter over the walnuts and chilli and serve immediately.

Persiana Everyday by Sabrina Ghayour is published by Aster (£26).

Photography by Kris Kirkham

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