Beetroot & Goats' Cheese Fiorelli with Balsamic Figs & Rainbow Chard
A mouth-watering marriage, overflowing with bold and complementing flavours.
This recipe is certainly something special and great for dinner parties or special occasions. The mouth-watering Balsamic glazed figs nestled amongst the creamy Beetroot & Goats' Cheese parcels balance the slight bitterness from the superfood Rainbow Chard, making this a simply sensational dish.
4 fresh figs, halved or quartered
50ml balsamic vinegar
250g Dell'Ugo Beetroot & Goats' Cheese Fiorelli (Buy now)
1tbsp rapeseed oil
150g rainbow chard, roughly chopped
10g mixed seeds, toasted
Preheat the oven to 180C. Place the figs in an ovenproof dish and pour over the balsamic vinegar. Roast in the preheated oven for 20 minutes.
Bring a pan of salted water to the boil and cook the Beetroot & Goats' Cheese Forelli for three minutes.
While the fiorelli is cooking heat the oil in a frying pan and cook the chard until just wilted.
Drain the pasta and add it to the chard, tossing to combine.
Divide the pasta and chard between two plates. Spoon over the figs and balsamic vinegar and sprinkle with the seeds to serve.