Fig, Feta and Lamb Salad with Sweet Mustard Dressing

(serves 3)

Perfectly ripe figs. Love.

I think often with cooking it's not really about any kind of skill, it's just about getting the right combination, and this is a pretty delicious, fresh summery salad! It was actually more of a last minute change to the menu inspired by the nice sunny day and walking past the fruit shop with tempting figs on special! But it worked, and everything happens for a reason right?

Prep time: 10 min
Cooking time: 25 min 

Ingredients:
3 Figs
3 Lamb and rosemary sausages
200g Mix lettuce and rocket leaves
1 large Capsicum
60g Danish feta
handful of pine nuts


Dressing:
1 tsp Wholegrain mustard
Caramelised balsamic vinegar
Olive oil
Juice of 1/2 lemon


Method:
1. To char-grill the capsicum; cut off the ends of the capsicum, de-seed, halve and flatten the capsicum. Place under the grill under high heat until the top is black and dry. Put this in a plastic container for about 5 minutes. Then peel off the skin and thinly slice.
2. Heat a pan with 1/2 T oil, de-skin the sausages and roll into mini-meat balls. Pan-fry the meatballs for 5 min or until cooked. Remove from the pan and drain on a paper towel.
3. Toast the pine-nuts on a dry non-stick pan on low heat, stirring regularly to avoid burning. Pine nuts are done when they turn golden brown and you can smell their aroma!
4. Prepare the dressing in a separate bowl.
5. Wash and cut the figs into eights. Cube the feta.
6. Mix half the dressing the lettuce mix, then add in the capsicum, sausages, most of the figs and feta. Toss through the rest of the dressing, then add the remaining figs, feta and the pine nuts on top!