Serves 2 – 3

Ingredients

• 2 roast duck breasts
• 2 big handfuls of washed and chopped cos lettuce leaves
• 1 1/2 cucumber, sliced
• 1 spring onion, chopped
• 1 red onion, chopped into wedges
• 1/2 butternut pumpkin, sliced thinly
• 4 small figs, cut into wedges

Dressing:

• 2 tbsp olive oil
• 1 1/2 tbsp pomegranate molasses
• 1/2 tsp lemon juice
• 1 tsp apple cider vinegar
• salt and pepper to taste

Method

1.  Preheat oven to 180C.
2.  Place pumpkin and onion wedges on a tray, drizzle with olive oil and sprinkle with salt and pepper.  Roast for 15-20 minutes, or until started to go brown.
3.  Meanwhile, assemble lettuce, spring onion, cucumber, lettuce and figs in a salad bowl.
4.  Cook your duck breast, either by grilling or baking.  The duck breast we bought was already roasted (to our surprise) so I only needed to grill it for 5-6 minutes until warmed through.  It was surprisingly tender considering it had already been cooked!  However if you buy duck breast not already cooked, you may want to start it sooner.
5.  Make your salad dressing while the duck is cooking by whisking together the ingredients in a small bowl, and season and balance the flavours according to your taste.  You want it to be a bit tart and sweet, as when you pour it on the salad it will subdue the flavour somewhat.
6.  When the pumpkin and onion are cooked through and golden, take them out of the oven for a few minutes to cool down.  You should also allow your duck to rest for a few minutes, then slice.
7.  Combine all the ingredients together, add the dressing, mix together and serve.
8.  Enjoy!

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