Fig salad with raspberry sauce

A farewell to the figs season, with a glorious fig salad with raspberry sauce!

Ingredients for the salad:

50 gr (1.76 oz) of macaroni pasta

6 figs (+2 to decorate)

8 small radishes

6 large and tender lettuce leaves

1 handful of baby spinach leaves

50 gr (1.76 oz) of walnut kernels

Ingredients for the sauce:

50 ml (1.69 fl oz) of unsweetened oat milk

2 tsp of agave syrup

80 gr (2.82 oz) of frozen raspberries (use the juice that is created after defrosting)

3 Tbsp of extra virgin olive oil

1 tsp of balsamic vinegar

salt and black pepper to taste

Instructions:

- Defrost the raspberries. Reserve and keep the juice that is created after the raspberries are defrosted.

- In a small pan, put water and a drizzle of olive oil and let it boil. Then add the pasta and cook it for 10 minutes. Drain the water. Let the pasta cool and then cut it into thin slices. Pour the macaroni into a bowl.

- Wash the spinach and the lettuce well. Cut the lettuce into strips. Put the spinach and the lettuce in the bowl.

- Wash the radishes well and cut them into very thin slices. Add them to the bowl.

- Coarsely cut the walnut kernels and add them to the salad.

- Cut 6 figs into pieces and add them to the remaining ingredients. If you don't like the skin, remove it before cutting the figs. Gently mix the salad.

- Grind all the ingredients for the sauce and then pour the sauce over the salad.

- Cut two figs into quarters, to decorate.

Enjoy :)