Preparation Time: 15 minutes
Cooking Time: 40 minutes
Serves: 4
| Ingredients | Preparation |
|
2 red onions, quartered 2 tbsp olive oil 1 cup walnuts 8 figs, halved 60ml extra virgin olive oil, for dressing 1 cup picked mint leaves 50g baby sorrel Sea salt and freshly ground black pepper 1 tbsp red wine vinegar 11⁄2 tsp maple syrup 1 punnet cabbage microgreens |
1. Preheat oven to Hot air 180°C. 2. Place onion quarters on a lined enamel tray, drizzle with 1 tablespoon of olive oil and roast for 30 minutes on shelf position 1 until tender. 3. Place walnuts on a separate tray and roast in the oven for 10 minutes on shelf position 3 until fragrant. Remove and set aside. 4. Change the oven setting to Full surface grill 220°C. Place the figs on an oven tray, season with salt and pepper and drizzle with 1 tablespoon of olive oil. Grill on shelf position 4 until golden and caramelised, approximately 10 minutes. 5. Place mint leaves and sorrel in a serving bowl. Add the onions, walnuts and figs. 6. To make the dressing, mix vinegar, maple To finish Drizzle the dressing over the salad and garnish with microgreens. |
