WARM SALAD OF GRILLED FIGS AND KALE WITH CORIANDER AND ORANGE DRESSING

WARM SALAD OF GRILLED FIGS AND KALE WITH CORIANDER AND ORANGE

WARM SALAD OF GRILLED FIGS AND KALE WITH CORIANDER AND ORANGE

grilled fresh figs and kale salad

Ingredients

SERVES 4

4 RIPE FIGS WASHED, STALKS REMOVE AND HALVED LENGTHWISE

100 GRAMS KALE WASHED AND TORN

1.5 TABLESPOON UNFLAVORED VEGETABLE OIL

2 TABLESPOONS TOASTED PINE NUTS OR CHAROLI NUTS

100 GRAMS FRESH SOFT PANEER DIVIDED INTO 8 EQUAL PIECES OR BURRATA

8 OLIVES OF YOUR CHOICE

FOR DRESSING

3 TABLESPOONS ORANGE JUICE

1/4 TSP FRESHLY GROUND AND FINELY ROASTED CORIANDER SEEDS

4 TABLESPOONS OLIVE OIL

JUICE OF 1/2 A LIME

ZEST OF HALF A LIME

SALT AND PEPPER TO TASTE

Instructions

WHISK THE INGREDIENTS TOGETHER FOR THE SALAD DRESSING. ADD SALT TO TASTE. RESERVE.

HEAT 1.5 TABLESPOONS OF VEGETABLE OIL IN A SKILLET ON MEDIUM HEAT AND GRILL THE FIGS ON BOTH SIDES ABOUT 3-4 MINUTES. DRAIN ON TO A PLATE WITH TONGS. SPRINKLE LIGHTLY WITH SALT AND PEPPER AND RESERVE.

ADD THE DRESSING TO THE WARM PAN AND SWIRL IT ABOUT FOR A MINUTE. STRAIN AND RESERVE DRESSING.

TO ASSEMBLE

DIVIDE KALE LEAVES AMONG 4 PLATES. PLACE THE PANEER OR CHEESE OF YOUR CHOICE ON THE KALE. TOP WITH TWO PIECES OF WARM FIGS. DIVIDE WARM DRESSING INTO FOUR PARTS AND DRIZZLE EACH PLATE. SPRINKLE WITH NUTS AND OLIVES. SERVE IMMEDIATELY

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