Cucumber, Cheese & Fig Morsels

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Preparation info

  • Difficulty

    Easy

  • Serves

    4

Appears in

All Sorts of Healthy Dishes

All Sorts of Healthy Dishes

By Chantal Lascaris

Published 2017

  • About

IDEALLY, FRESH FIGS ARE BEST, BUT THEY ARE IN SEASON FOR ONLY A SHORT WHILE, SO IT’S FINE TO USE DRIED FIGS ONCE THE SEASON IS OVER. FIGS ARE SURPRISINGLY HIGH IN BETA-CAROTENE, WHICH IS NEEDED FOR GOOD EYESIGHT, AND THEY’RE A GREAT SOURCE OF ENERGY. THE COOL FRESHNESS OF THE CUCUMBER PROVIDES THE BUILDING BLOCK FOR THE TANGY GOAT’S MILK CHEESE AND SWEET FIG, WHILE THE PISTACHIOS ADD CRUNCH.

Ingredients

  • 80 g goat’s milk cheese, sliced into rounds
  • 3—4 fresh figs or dried figs or dried dates, sliced into rounds
  • 1—2 Tbsp roughly chopped pistachios
  • ¼ cucumber, sliced into 0.5–1cm rounds
  • honey for drizzling (optional)

Method

  1. Place the goat’s milk cheese rounds on top of the fig rounds.
  2. Sprinkle the pistachios on top of the cheese.
  3. Grill the cheese and fig stacks in the oven until the cheese just starts to soften.
  4. Place the stacks on top of the cucumber rounds.
  5. Drizzle with honey (if using).