We popped into have a cup of tea with friends this morning. They kindly offered to feed the children Spaghetti Bolognese for lunch, we accepted straight away ... a big thank you.
With the children fed we took them home for a sleep. We had just enough time to make a bits and bobs lunch for friends who were bringing their gorgeous 2 week old baby boy to meet us.
A bits and bobs lunch is what I grew up calling a lunch where you open the fridge and place lots of bits and bobs on the table. Today I grabbed a packet of frozen petit pois and made Pea Soup, threw a Fig and Goats Cheese Salad together and placed a baguette on a chopping board surrounded by a variety of cheeses and cured meats ... and a little qunice.
The end result was a delicious lunch that took a matter of minutes to throw together.
This recipe is very simple ... and it is more throwing things together than cooking but for me a Fig and Goats Cheese Salad really makes a bits and bobs meal ... I hope you enjoy it.
FIG & GOATS CHEESE SALAD - Serves 4 as a Side
1 Bag of baby leaf and herb salad, 4 Figs, 75g of Creamy Goats Cheese
- Place the salad leaves in a bowl
- Cut each of the figs in eight segments and place on top of the salad leaves
- Crumble over the cheese and sprinkle with salad dressing to taste
3 Tablespoons of extra virgin olive oil, 1.5 Tablespoons of balsamic vinegar, 1 Tablespoon of agave or runny honey, 1 Teaspoon of wholegrain mustard, 1 Clove of grated garlic and a pinch of salt and pepper
- Place all the ingredients in a jam jar, shake for ten seconds
If you want to add another ingredient to the salad then lay strips of parma ham on top of the cheese or cut it into pieces and mix through the salad.
If you have any ingredients left over and people popping in for drinks ... you can make Fig and Goats Cheese Canapes with the left overs.