The temperature is cooling down and with that, juicy summer fruit starts disappearing off the green grocer’s shelves. Figs are at their best in the warmer months so make the most of the produce still available before the chill sets in. This salad combines the classic flavours of fig, rocket and goat’s cheese that never fail to satisfy.
TIP: Serve with baked potatoes, potato salad, or crusty bread for something a little more hearty.
INGREDIENTS (serves 8)
95g whole almonds
2 tsps honey
2 tsps soy sauce
¼ tsp sweet paprika or chilli powder (optional)
¼ cup olive oil
1 tbsp balsamic vinegar
6 fresh figs
150g goat’s cheese
Sea salt and pepper
Preheat oven to 180°C/160°C fan-forced. Place almonds on a baking tray and bake for 10 minutes.
Next, combine honey, soy sauce, and spice in a bowl. Add almonds, toss to coat then return to the tray and bake for a further 4 minutes. Set aside to cool. Once cooled, chop roughly.
Combine olive oil and vinegar in a separate bowl and lightly season with sea salt and ground pepper (remembering the almonds will already be salty). Drizzle half of the dressing over the rocket and toss well to coat.
Place rocket leaves on a serving plate. Cut figs into quarters and arrange on the rocket. Next, crumble goat’s cheese and scatter over the rocket with the chopped almonds.
Drizzle with the remaining dressing just before serving.