Grown by the ancient Romans, Egyptians and Greeks, this beautifully fleshy fruit is grown on a deciduous tree in the warmer months. So when summer rolls around, fig lovers rejoice! And unless you do count down the days until they are in season, it’s a real treat when you stumble across a fresh fig during a spot of shopping.
Serving many savoury and sweet purposes, today we combine the two and offer you a recipe from the Italian gods: The Fig, Goats Cheese and Prosciutto Salad.
Impress guests as a side dish, or enjoy as a wholesome, healthy meal. Figs are full of fibre, potassium and a very high source of calcium. It’s almost unbelievable how healthy these gorgeous gems are in how sweet they taste. But it’s fact – a guilt-free pleasure.
Recipe below: Enjoy!
FIG, PROSCIUTTO AND GOATS CHEESE SALAD
CONTINENT: South Europe
RECIPE TYPE: Salad
TIME: 25 Mins
What you need:
- 6 ripe figs
- 200g Meredith or Holy Goats soft goats cheese
- 150g rocket
- ½ red onion, sliced thinly
- 1 cup (100g) Maxted’s local hand-shelled walnuts
- 4 rashes Istra prosciutto
- Either use Let’s Get Saucy’s Rasberry Balsamic Dressing (in image) or make this one.
- 1/3 cup frozen raspberries
- 3 tbs white wine vinegar
- 3 tbs Salute extra virgin olive oil
- ½ tsp soft brown sugar
- ½ tsp Dijon mustard
- 1 small garlic clove crushed
What to do:
- Heat oven to 180 C and put slices of prosciutto onto a baking tray and cook until crispy. Set aside to cool.
- Cut the figs into wedges and chop the cheese.
- Toss all salad ingredients together in a bowl.
- For the dressing (if you’re choosing to make your own), combine berries and vinegar in a pan and bring to boil. Removed from heat and cool, then strain berries and keep the liquid – this is the bit you want. Combine 3tbs of this liquid with the other dressing ingredients into a jar and give a good shake (with lid on of course).
- Dress salad, toss gently and serve.
How to serve:
- In a gorgeous bowl to devour for one, or to place in the middle of a table of four. You decide….