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You will need:
4 whole fresh figs
130g vegetarian parmesan
40g baby spinach
Drizzle of olive oil
Pinch of salt and pepper
Dressing:
40g English mustard
70g honey
120ml olive oil
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salad
Finely grate the parmesan and place on a non-stick tray in 4 circles with 3 inch diameters.
Bake at 220c / 425f / gas mark 7 for 4-5 minutes
Once baked and golden brown allow to cool slightly so they are cold enough to tough but still
as hot as possible. Take them off the tray and place on an round bottomed upside down mug,
place another mug on top then leave to cool completely. Once completely cool remove from
between the mugs and leave to one side.
2. Prepare the salad dressing
Simply whisk the mustard, honey and olive oil together.
3. Finish parmesan baskets
Wash and dry the spinach. Trim the storks of the leaves and place a few in each parmesan
basket. Lightly dress them with the honey and mustard dressing.
3. Bake the figs
Trim the storks of the figs, then cut them halfway down in a cross formation.
Place on a non-stick tray, drizzle with olive oil the sprinkle with salt and pepper.
Bake for 10mins at 165c / 325f / gas mark 3
Once baked they should fall open. Place them into the parmesan baskets and serve while
still warm.
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All images, Vegetarian recipes & Vegan recipes copyrighted to James Lock