Fig-Dressed Spinach and Goat Cheese Salad as an extra
Serves 2
with Grapes
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
113 g
Baby Spinach
2 tbsp
Fig Spread
28 g
Goat Cheese
(Contains Milk)
1 tbsp
Balsamic Vinegar
(Contains Sulphites)
1 unit
Ciabatta Roll
(Contains Barley, Wheat)
85 g
Red Grapes
Not included in your delivery
1.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 425°F. Wash and dry all produce. Cut bun into 1-inch pieces, then arrange on a parchment-lined baking sheet. Drizzle 1/2 tbsp oil over top. Season with salt and pepper, then toss to coat. Toast in the middle of the oven, tossing halfway through, until lightly golden, 4-5 min.
While croutons toast, halve grapes. Add fig spread, vinegar and 1 tbsp oil to a large bowl. Season with salt and pepper, then whisk to combine.
Add spinach, grapes and croutons to the large bowl with dressing, then toss to combine. Divide salad between bowls. Crumble goat cheese over top.
