Autumnal Fig Salad

This recipe celebrates the warm colours of the autumn which are best embodied in the ripe and juicy autumnal fig. This is one of my favourite fruits to use in salads as the contrast between the crispy green vegetables and its subtle sweetness is much enjoyed even by people who wouldn’t normally mix sweet and savoury. I came up with the recipe last week and it was inspired by the first aromatic figs that appeared in my local market and also by the excitement of cooking a much awaited meal for four in the evening. Hannah came up with the name of the recipe in our first fEasToWest post on Instagram.

To make enough for four you’ll need:

•          Four figs
•          Lettuce and rocket
•          Baby courgettes (100-150g) or normal courgette 
•          Cherry tomatoes (50-100g)
•          Parmesan cheese

      For the dressing you'll need:

•         4-6 table spoons of extra virgin olive oil
•         2 table spoons of balsamic vinegar
•         2 table spoons of freshly squeezed lemon juice
•         1 teaspoon of Dijon mustard
•         1 teaspoon of horse radish

Step 1:

Cut the fig into four pieces, preserving the original length and the inside. Then cut the baby courgettes into small round pieces. If you can’t find baby courgettes steam one whole courgette for no more than 5-8min to keep it crispy, let it cool and then chop it into small pieces. Wash and dry the leaves.

Step 2

For the dressing, mix the mustard and the horse radish and then add the olive oil, the vinegar and the lemon juice and use a fork to mix everything until you get a smooth texture. Add salt if desired but the vinegar and the mustard should give enough flavour.

Step 3

Add the lettuce and rocket leaves into a salad bowl, add the tomatoes and arrange the figs on top. Add thin pieces of parmesan and pour the dressing just before serving. Mix everything together gently to preserve the shape of the figs. Best enjoyed as a starter in good company.