Simple Fall Salad with Figs and Roasted Leeks

Kochschritte

• Schritt 1/4

  01 / 04

  Preheat the oven to 220 celcius degrees. Cut the leeks in half lenghtwise and rinse them well. Cut the halves into smaller pieces, about 10 cm long.

• Schritt 2/4

  02 / 04

  In a large bowl, toss leeks with olive oil, balsamic vinegar and syrup and season with cumin, salt and pepper. Then place the leeks on a baking tray and roast in the oven for 20-25 minutes, until tender.

• Schritt 3/4

  03 / 04

  While the leeks are cooking slightly toast the pine nuts for a couple of minutes on a pan.

• Schritt 4/4

  04 / 04

  Rinse the lamb’s lettuce, cut stems from figs and slice them in quarters. Place the Lamb’s lettuce on a big serving plate and drizzle with olive oil and season with salt and pepper. Top with roasted leeks, fresh figs and toasted pine nuts.