Figalicious

Figs are delicious at the moment, sweet and juicy, and we’ve been devouring them by the dozen!  They are highly nutritional and provide good minerals including potassium, calcium, magnesium, iron and copper and are a good source of antioxidant vitamins A and K. 

I sound so knowledgeable!  Who knows what all that actually means, but I do know that they are divine and very versatile.

You can use figs on a cheese platter fresh, in fig jam, in a fig tart, with roast meats, in chutney and salads. 

This week I wanted to feature the humble fig and made a filling but tasty salad to champion them.

Fresh fig, goat’s cheese and maple walnuts

Ingredients

• 125g fresh rocket leaves
• 100g goat’s cheese, crumbled
• 6 fresh figs quartered
• 50g walnuts, toasted
• 6 tablespoons walnut oil
• 2 tablespoons red wine vinegar
• 1 tablespoon maple syrup, and extra for toasting walnuts

Mix the oil, vinegar and maple syrup in a bowl, season with pepper and salt.  Set aside.

Line a baking tray with baking paper.  Put walnuts in a bowl and drizzle with maple syprup.  Toss and coat well.  Spread the walnuts on the baking tray and place in oven (180C) and toast for 10-15 minutes until crisp.  Remove from the oven and let cool.  When cool break up and roughly chop.

Arrange rocket leaves on a platter, top with figs and goat’s cheese.   Drizzle the salad dressing over the salad, then add the walnuts.

Serve chilled with a glass of rose and crusty bread.

Serves 4.