Photo: Marina Oliphant
- 200g pecan
- 1/2 bunch coarsely chopped coriander leaves
- 1/2 small red onion finely sliced
- 1 small finely chopped red chilli
- 50ml extra virgin olive oil,
- 1 tbsp lemon juice
- salt and pepper
- 12 ripe fresh figs
- 12 thin slice of pancetta
- 400g of goat curd
- extra virgin olive oil
Pre-heat oven to 200C.
Toast 200g pecan nuts on an oven tray for 4-5 minutes then remove when cool and coarsely chop.
Combine pecans, 1/2 bunch coarsely chopped coriander leaves, 1/2 small red onion, finely sliced, and 1 small finely chopped red chilli with 50ml extra virgin olive oil, 1 tbsp lemon juice, salt and pepper in a bowl and stir well.
Score the tops of 12 ripe fresh figs into quarters without completely cutting through and wrap each in a
thin slice of pancetta. Place figs on an oven tray and bake for 5-6 minutes or until pancetta is crisp and figs are warm.
Spoon dressing onto the centre of 4 serving plates. Place 400g of goat curd in dollops on top of dressing then arrange figs on top of curd. Season with salt and pepper and drizzle each plate with 2 tsp extra virgin olive oil.
- Cuisine - Italian