Name: Salad of figs, scampi arrosto and salsa delicata
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 16 scampi, halved lengthways; 2 tbsp olive oil; 1 garlic clove, crushed; 8 figs, halved; 2 cups (loosely packed) mesclun; 1 baby fennel bulb, thinly sliced on a mandolin; 1 golden shallot, thinly sliced; 1 tbsp tarragon, torn; Salsa delicata; 75 gm pine nuts; 40 gm pistachio nuts, plus extra coarsely chopped to serve; 100 ml extra-virgin olive oil; 75 ml chardonnay vinegar

Salad of figs, scampi arrosto and salsa delicata

Australian Gourmet Traveller recipe for salad of figs, scampi arrosto and salsa delicata.

Serves 4

Prep

20M

Cook

10M

Total

30M

Ingredients

16 scampi, halved lengthways

2 tbsp olive oil

1 garlic clove, crushed

8 figs, halved

2 cups (loosely packed) mesclun

1 baby fennel bulb, thinly sliced on a mandolin

1 golden shallot, thinly sliced

1 tbsp tarragon, torn

Salsa delicata

75 gm pine nuts

40 gm pistachio nuts, plus extra coarsely chopped to serve

100 ml extra-virgin olive oil

75 ml chardonnay vinegar

Method

Main

1.For the salsa delicata, process nuts in a small food processor until finely chopped. Add oil, vinegar and 2 tbsp water, season to taste and process until smooth.

2.Preheat oven to 200C, toss scampi halves with oil and garlic in an oven dish and roast cut-side up until just cooked (6-9 minutes). Cool briefly, then pull meat from shells. Set aside.

3.Combine remaining ingredients in a bowl and season to taste. Add dressing to taste, then add scampi meat, toss to combine and sprinkle with chopped pistachio nuts just before serving.

Styling by Lisa Featherby

Styling by Lucy Tweed