[vc_row][vc_column][image_with_animation image_url=”3046″ alignment=”center” img_link_large=”yes”][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]After the weekend of struggling to take pictures of hot food (most of which couldn’t be re-heated easily so I had just one attempt!) in dark conditions, it was such a relaxing change to take a picture of a cold salad in lovely daylight.
If you’re eagle-eyed (and familiar with the recipe), you might have noticed the lack of pistachios. Sadly, I left them in the house when I headed down to London flat today.
The salad was still decent. I think the figs themselves were a little lacking in flavour (I hear my farmers’-market-loving friends saying that’s what you get from buying your groceries online). Let’s just say I was thankful for the honey.
Overall, the richness of the creamed goats cheese was nicely offset by the figs and lemon and the mint added a pleasant brightness to the dish. I had mine with a warm baguette, which brought everything together really well for me.
I’ve got to get back to huge stack of work now so I’ll share the recipe later in the week.[/vc_column_text][/vc_column][/vc_row]