The Fig and Goat

Fig and Goat’s Cheese Salad


The fig really shines as the hero of this dish and is a prime example of how fruit can fit perfectly into a savoury dish.


  • 2 red onions, quartered
  • 2–3 teaspoons fresh thyme leaves
  • 2 teaspoons coconut oil
  • salt and pepper
  • 3 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon ground cinnamon
  • 10 ripe fresh figs, washed and quartered
  • 2 handfuls rocket
  • 50 grams goat’s cheese, crumbled
  • 80 grams hazelnuts, crushed


Preheat the oven to 180 °C.

Add the onions, thyme, coconut oil, salt and pepper to a roasting tray and toss the ingredients until the onions are well coated. Roast for 25 minutes or until soft and some of the edges have started to char.

In a mixing bowl, add the olive oil, balsamic vinegar and cinnamon and mix well. Add the figs to the bowl and coat with the mixture.

Use a large bowl to assemble the salad. Layer the salad, starting with the rocket, then the red onions, figs and finally the goat’s cheese. Top with crushed hazelnuts and serve.