Almond & Mandarin Cake
This one is easy peasy! It takes a little bit of time to boil the mandarins but you don’t need to be actively cooking at that point.
Spinach & fig salad with balsamic vinaigrette
This super simple yet elegant and impressive salad makes such a nice change as a side dish. It's perfect as part of a BBQ as a light and refreshing early Autumn salad.
It's best made just before serving so the figs and avocado don't brown.
Make a serving for 2 or increase quantities to feed a crowd.
Ingredients (serves 2)
Salad
- 2 large handfuls fresh spinach
- 4 figs cut in half
- 1 small avocado pitted and sliced
- ⅓ cup walnuts
- ¼ cup red onion chopped
Vinaigrette
- ½ cup extra-virgin olive oil
- ¼ cup balsamic vinegar
- 1-2 cloves garlic minced
- 1 tablespoon Dijon mustard
- 1 teaspoon maple syrup
- salt and pepper to taste
Method
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In a small blender combine the ingredients for the Balsamic Vinaigrette and set aside.
-
Roast the walnuts at 200 degrees for 5-7 minutes, until lightly brown. Remove from the oven and let cool.
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Divide spinach between two plates (or place it all on to a platter) and top with the remaining salad ingredients. Serve immediately with Balsamic Vinaigrette
Enjoy!