Ingredients

• ¼ loaf of Turkish bread, thinly sliced
• Olive oil spray
• 1 tbsp fresh orange juice
• ½ tbsp white balsamic vinegar
• 2 tbsp olive oil
• 2 cups of firmly packed baby kale salad leaves
• 6 figs, torn in half
• 1 small pear, halved and thinly sliced
• ¼ cup hazelnuts, roasted and chopped
• 50g ash goats cheese to serve

Serves: 6

Preparation Time: 15 Minutes

Cooking Time: 10 Minutes

Method

1. Preheat the oven to 160°C. Spread slices of bread in a single layer on a large oven tray. Spray lightly with oil and season with salt and pepper. Bake for 10 minutes or until golden.

2. Combine juice, vinegar and oil in a large serving bowl and whisk to combine. Add kale, figs, pear and hazelnut and gently toss through. Scatter toasted bread through salad and crumble goats cheese over to serve.