8fresh figs, halved or quartered depending on their size
A few handfuls of fresh grapes, halved
1/2cupwalnuts, roughly chopped, 60g
125gcheese of your choosing, (a vegan option such as almond milk pulp cheese or dairy feta or blue cheese)
For the dressing:
1/4cupfresh grape juice, pressed from approximately 150g grapes - see instructions
2tbspextra virgin olive oil
1/2tspfreshly ground black pepper
1-2tspred wine vinegar, if needed - see instructions
Begin by dry toasting your walnuts in a medium hot frypan (skillet) until golden brown. Remove from the heat and set aside to cool.
To extract the fresh grape juice, put grapes in a sieve over a glass jug or bowl and press them with the back of a spoon to extract as much as juice as possible - leaving behind the skin and any pips. I used approximately 150g grapes to extract 1/4 cup of juice.
Put the grape juice into a small jar or lidded container, add olive oil, salt and pepper and shake until well combined. Taste the dressing and adjust acidity with red wine vinegar if required. If you're using home grown grapes with some tartness, you probably won't need any vinegar - but if you're using sweet grapes, or supermarket bought grapes then 1-2 tsp of vinegar will balance it out.
Arrange rocket (arugula), red onion, figs, grapes, walnuts and cheese on a platter and drizzle with grape vinaigrette.
Serve as a side dish, or with crusty bread, olives and home made hummus for a more substantial main meal.
Nutrition information is estimated based on using feta cheese in the recipe.