Fresh figs, soft-roasted zucchinis and walnuts mingle to create a unique tray bake. Tossed with fresh leafy greens at the end, to create a warm salad.
One tray required.
4 fresh figs, quartered (medium figs, about 50 grams/1.8oz each)
2 large zucchini, cut into rounds
4 Tbsp roughly chopped walnuts
3 Tbsp olive oil
Salt and pepper
4 cups arugula
4 cups mesclun mix (or your favorite lettuce variety)
3 Tbsp finely chopped scallions/green onions
Dressing
Juice of 1 lemon
Salt and pepper
1 Tbsp avocado oil
1
Preheat the oven to 375 degrees Fahrenheit and line a baking tray with baking paper
2
Spread the figs, zucchini and walnuts onto the tray and drizzle with olive oil, salt and pepper
3
Cook the figs and zucchini in the preheated oven for about 30 minutes or until the figs and zucchinis are soft, leave to cool until warm
4
Add the arugula, mesclun and scallions to the tray and use your hands (clean) to toss the leaves with the cooked veggies
5
Squeeze the lemon juice over the salad then drizzle over the avocado oil, salt and pepper
6
Serve right from the tray!
Nutrition Facts
4 servings
Serving size
Amount per serving
Calories215
% Daily Value *
Total Fat16.3g21%
Total Carbohydrate14.5g6%
Protein3g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
4 fresh figs, quartered (medium figs, about 50 grams/1.8oz each)
2 large zucchini, cut into rounds
4 Tbsp roughly chopped walnuts
3 Tbsp olive oil
Salt and pepper
4 cups arugula
4 cups mesclun mix (or your favorite lettuce variety)
3 Tbsp finely chopped scallions/green onions
Dressing
Juice of 1 lemon
Salt and pepper
1 Tbsp avocado oil
Directions
1
Preheat the oven to 375 degrees Fahrenheit and line a baking tray with baking paper
2
Spread the figs, zucchini and walnuts onto the tray and drizzle with olive oil, salt and pepper
3
Cook the figs and zucchini in the preheated oven for about 30 minutes or until the figs and zucchinis are soft, leave to cool until warm
4
Add the arugula, mesclun and scallions to the tray and use your hands (clean) to toss the leaves with the cooked veggies
5
Squeeze the lemon juice over the salad then drizzle over the avocado oil, salt and pepper
