honey roast figs, chargrilled courgette & Baron Bigod brie
Description
Chef’s note:
Chef’s note: Who doesn’t love gooey cheese? This delicious dish is easy to prepare, meaning you can spend more time with your guests. I suggest serving with some crusty bread, to mop up all the Baron Bigod. You can make this salad vegan using maple syrup instead of honey, and vegan cheese.
Ingredients
Instructions
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Preheat the oven to 160°C/Gas Mark 3.
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Prepare the figs by slicing off the hard stems, then slice a cross from the top to two-thirds of the way down each fig. Place the figs onto a lined baking tray and drizzle a little honey into the centre of each one, plus any remaining honey over the top. Sprinkle with a pinch of salt and roast for 15 minutes until soft and caramelised.
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Meanwhile, bring the balsamic vinegar to the boil in a small saucepan. Reduce the heat and simmer for 10-15 minutes until it has thickened and will coat the back of a spoon. Remove from the heat and transfer to a jar or small jug to cool.
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Slice the yellow courgette and lightly coat with olive oil and a pinch of sea salt. Cook over a high heat in a griddle pan for 4/5 minutes on each side.
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Slice the Baron Bigod in half and place on a baking tray. Pop under the grill or in the oven for two or three minutes until it just starts to melt.
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To serve, arrange the mixed leaf and courgettes between two plates or on a large serving platter. Place the fig halves on top, then add the melted brie. Finish by drizzling with the balsamic reduction.
