Serves 6
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'); googletag.cmd.push(function() { googletag.display('dfp-300x250-6'); }); document.write(''); }1 Arrange the figs, oranges, beetroot, goat’s cheese, lettuce and walnuts on a large serving platter and serve with the salad dressing.
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Serves 6
'); googletag.cmd.push(function() { googletag.display('dfp-300x250-3'); }); document.write(''); }Start the day before with the cheese.
Homemade cheese
Salad
Cheese
1 Mix the Greek yogurt, salt, lemon juice, rosemary and parsley in a large bowl. Spoon the mixture into a large muslin bag and tie with kitchen string. Hang it 24 hours in the fridge with a bowl for the draining liquid.
2 Preheat the oven to 220 ° C. Line a roasting pan with baking paper.
3 Mix the olive oil, lemon and garlic in a small bowl. Spread the eggplant with the oil mixture.
4 Cut crossing notches on the meat side of the aubergines. Place the aubergines cut side down, on the prepared baking dish. Bake for 10 minutes. Turn and bake for another 10 minutes or until golden brown.
5 Serve with the cheese and sprinkle it with pomegranate seeds and leaves.
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