Roasted chats, leek, Spanish onion and fig salad

(serves 2)

For part of our one year wedding anniversary celebration we headed up the coast to Paul's parent's lovely family holiday home in Pacific Palms. We had been meaning to get there for the whole year and had just never made it, but finally one weekend out from our anniversary we finally got there! It was great just to relax and escape the hail on the Anzac long weekend.

We brought a whole bunch of random leftovers from home, and bought a couple of extras to make this delicious salad. It was so simple and no fuss, perfect for a healthy-ish lazy dinner after over-indulging on fish and chips at lunch! 

Relaxing at the beach, Pacific Palms 

Reminiscing at Nurragingy Reserve,
and amazing dinner at Boathouse on Blackwattle Bay

Prep time: 15 min
Cooking time: 25 min

Ingredients

6 chat potatoes

1 spanish onion

1 leek

1 avocado

half punnet of cherry tomatoes

Juice of ½ lime

30g brie (optional)

3 figs

150g rocket

Handful of walnuts, crushed

Dressing

1 T Caramelised balsamic

1 T Olive oil

Salt, pepper to taste

Method

1. Preheat oven to 180˚C.

2. Cut the chat potatoes in half. Cut the Spanish onion into wedges and the leek into thick diagonal slices. Toss in olive oil, salt and pepper and roast for 20min.

3. Remove the leek and Spanish onion, but continue roasting the potatoes for another 15-20min or until crisp on the outside and soft on the inside.

4. Meanwhile, cut the avocado into half, then each half into squares and spoon out into a small bowl. Toss with salt, pepper, olive oil and lime juice. Combine with the cherry tomatoes.

5. Cut the fig into sixths, and the brie into 1cm chunks.

Walnuts, brie and fig - great combo!

6. Assemble the salad by placing the rocket leaves in a large salad bowl. Dress with half the dressing, then toss in the avocado, cherry tomatoes, Spanish onion, leek and potatoes.

7. Top with the figs, brie and walnuts and the remaining dressing.