About this recipe
A no fuss colourful traybake with gorgeous sticky sweet balsamic vinegar that caramelises in the oven and pairs beautifully with hazelnuts and strong goats cheese. This is a meal that takes care of itself and is ready in less than half an hour.
Try adding watercress at the end and you can even serve this with cannellini beans to make it completely plantbased.
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- 300g Red and White Chicory, sliced in half
- 200g Figs, halved
- 2 tbsp Olive oil
- 20mls Balsamic vinegar
- 20g Hazelnuts
- 20g Goats Cheese (optional)
Add the chicory, figs and hazelnut nuts to a tray
Mix with the oil, balsamic vinegar and seasoning
Bake for 20 minutes at 180C
Remove from the oven and crumble over some Goats cheese