Stilton & fig salad with honey-thyme drizzle
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
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- 4 tbsp clear honey
- 1 tsp thyme leaves
- 1 tbsp cider vinegar
- 2 tbsp rapeseed oil
- 2 tbsp hazelnutstoasted and roughly chopped
- 1 small fennel bulbtrimmed and finely sliced (use a mandolin if you have one)
- 2 handfuls rocketleaves
- 200g stiltonthinly sliced
- 2 ripe figs
Nutrition: per serving
- kcal350
- fat26g
- saturates12g
- carbs15g
- sugars15g
- fibre2g
- protein14g
- salt1.02glow
Method
step 1
Put the honey and thyme leaves in a small pan, then gently warm together for 2 mins – the honey shouldn’t get hot enough to bubble. Set aside to cool. Make a dressing by whisking together the cider vinegar and rapeseed oil with some seasoning.
step 2
To serve, gently toss the chopped hazelnuts, fennel and rocket with the dressing. Divide the cheese between 4 plates, add a fig half to each, then a pile of the salad. Finally drizzle the thyme-infused honey over the figs and cheese.
