Roasted Fig and Pomegranate Salad

Ingredients

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• Dressing:
• Balsamic Vinegar Balsamic Vinegar 80ml 1/3 cup
• Olive Oil Olive Oil 60ml 1/4 cup
• Figs Figs 2 2
• Agave Nectar Agave Nectar 1/2 tsp 1/2 tsp
• Table Salt Table Salt 1/8 tsp 1/8 tsp
• Ground Black Pepper Ground Black Pepper 1/8 tsp 1/8 tsp
• Quinoa Quinoa 90g 1/2 cup
• Water Water 250ml 1 cup
• Table Salt Table Salt pinch pinch
• Salad:
• Figs Figs 4 4
• Olive Oil Olive Oil 2 tsp 2 tsp
• Babyleaf Salad Babyleaf Salad 150g 4 cups
• Microgreens Microgreens 80g 2 & 2/3 cups
• Pomegranate Seeds Pomegranate Seeds 1 tbsp 1 tbsp

Instructions

1. 1.Preheat oven to 180ºC.
2. 2.Place dressing ingredients in a blender and blend until smooth, set aside.
3. 3.Slice 4 figs in quarters, place on a parchment lined baking tray, drizzle with olive oil and sprinkle with salt.
4. 4.Add rinsed (optional - this will remove the slightly bitter taste) quinoa to a saucepan filled with 1 cup (250ml) salted water over medium heat, bring to boil and then simmer for 10 to 15min or until liquid is absorbed, fluff it up with a fork and set aside.
5. 5.Add figs to oven when quinoa starts boiling, remove after 10-15min (the figs will pop open slightly and darken in colour) and set aside to cool.
6. 6.Add quinoa to a serving bowl. Toss leaves and micro greens and add to bowl, arrange figs on top of greens and mix through if desired, scatter over pomegranate seeds, drizzle with dressing and serve.

Nutritional Information

• Calories:
  636
• Fat:
  35g
• Sodium:
  342mg
• Carbs:
  76g
• Sugar:
  38g
• Protein:
  11g