Betty + Lola Recipe series: Roasted Figs and onions with Radicchio & Goats Cheese

Betty + Lola Recipe series: Roasted Figs and onions with Radicchio & Goats Cheese

This lovely luscious salad of sweet caramelised roasted figs and onions with radicchio, goat cheese, and a pomegranate-balsamic vinaigrette is one of our favourites from the beautiful Falastin cook book

Serves 4
For the dressing
  • 5 tbsp balsamic vinegar
  • 3 tbsp pomegranate molasses
  • 3 tsp honey
  • 2 garlic cloves, grated
  • flaky sea salt and black pepper
  • 10 tbsp olive oil
For the salad
  • 12 figs, halved lengthwise
  • 2 red onions, each cut into 8 wedges
  • flaky sea salt
  • 1 tsp olive oil
  • ½ head radicchio, core removed and leaves thinly sliced
  • 5 oz arugula
  • ½ cup mint leaves
  • ⅓ cup toasted pistachios, chopped
  • black pepper, to taste
  • 4 oz goat cheese, crumbled
  1. Heat oven to 425F. Line two baking sheets with parchment paper and set aside.
  2. For the dressing, whisk together the vinegar, molasses, honey, garlic, ¼ tsp salt, and black pepper to taste. Slowly whisk in the oil, mixing until emulsified and completely combined. Set aside.
  3. For the salad, place the figs and onions in two separate bowls. Toss each with 1½ tbsp of the dressing, a pinch of salt, and ½ tsp olive oil. Toss to combine then pour the figs onto one prepared baking sheet and the onions onto the second. Place in the oven. Bake the figs for about 20 minutes and the onions for about 30 minutes, or until soft and caramelized. Remove from the oven and allow to cool for 15 minutes.
  4. In a large bowl, toss the roasted onions with the radicchio, arugula, mint, pistachios, ½ tsp sea salt, black pepper, and half of the remaining dressing. Toss to combine then divide among serving plates. Top each plate with a quarter of the goat cheese and a quarter of the figs. Serve immediately with the extra dressing on the side. 

Betty + Lola recipe series: Falastine


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