Healthy Food Recipe

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For gorgonzola biscuit:
375g plain flour
½ teaspoon dry mustard
250g butter
50g parmesan, grated
50g gorgonzola, crumbled
2 egg yolks

3 fresh figs, cut into quarters
100g caster sugar
6 mint leaves, washed and dried
300g Meredith feta

1. Preheat oven to 170C and grease a baking tray.
2. To make gorgonzola biscuits: Place flour and mustard in a bowl and rub in butter. Add cheeses when it resembles breadcrumbs.
3. Make a well in the flour mixture, add yolks and combine. Knead, then roll out to about 3mm thick. Use 6cm-diameter cookie cutter and place biscuits on tray. Bake at 170C for 12mins or until golden brown. Allow to cool.
4. Turn up oven to 220C. roll figs in sugar and sit on an oiled baking tray, skin side down. Bake for about 10mins or until caramelized. Cool.
5. Deep-fry mint leaves for 1min. Divide feta into 6 portions and place on top of each biscuit. Top each with 2 fig quarters and a mint leaf.

(serves 6)