Roquefort-stuffed fig salad with port vinaigrette and frozen avocado cream


Preparation info

  • Serve


    • Difficulty


Appears in

Pure Vegetarian

By Paul Gayler

Published 2006

  • About

Blue cheese and figs have a natural affinity - the balance of salty cheese and sweet fruit works wonderfully together. This salad is one of my favourite ways to use figs and makes an interesting dish or talking point when prepared for a dinner party, the combination of hot and cold particularly successful.


For the Avocado Cream

  • 150 g sugar
  • 2 avocados (preferably Haas variety)
  • 250 ml


For the avocado cream (best made a day in advance), place the sugar and 65 ml water in a pan, bring to the boil and simmer for 1 minute to make a light syrup.

Leave to cool. Peel and remove the stone from the avocados, cut the flesh into pieces. Place them in a food processor with the syrup, white wine and lemon juice and blend until smooth. Add the cream, then transfer to an ice-cream