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Goats' cheese spring tart with roasted fig and chicory salad
Fruit and vegetables
30g/1oz fresh flatleaf
parsley
, leaves and stems
20g/¾oz fresh
mint
, leaves only
20g/¾oz fresh
basil
, leaves only
15g/½oz fresh
chives
280g/10oz jar
artichokes
in oil, drained and oil reserved
2 heads
chicory
(one green and one red), halved if small, quartered if big
6
figs
, halved
1 large
red onion
, roughly sliced
100g/3½oz
rocket
1
lemon
, juice only
Cooking ingredients
100g/3½oz shelled
hazelnuts
, half very roughly chopped, the rest left whole
1 tsp
sea salt
flakes
80g/3oz blanched
hazelnuts
2 tbsp
olive oil
good drizzle
honey
1 tsp
sea salt
freshly ground
black pepper
1 tbsp extra virgin
olive oil
pinch sea salt and freshly ground
black pepper
Dairy, eggs and chilled
3 medium free-range
eggs
4 sheets
filo pastry
125g/4½oz log rindless soft goats’ cheese
Other
2 mini rosemary
focaccias
, torn into rough pieces
Back to recipe
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