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Prep time
50 minutes
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Serves
2 as a main, 4 as a starter
Author Notes
If you are a vegetarian or a lover of vegetarian cookery you must have heard of Yotam Ottolenghi. Earlier this year I bought one of his cookbooks called "Plenty More", follow-up to his bestseller "Plenty", and I love love love it. Not only this book has a plenty of fresh, healthy and delicious recipes, it is also full of visually stunning dishes that immediately say "Eat me!" or more like "Make me, then eat me!" :-). Many of his salad recipes are quite flexible in my opinion, and that is one of the reasons why I really loved the book. I have substituted a few ingredients, and used a slightly different method from the original recipe for my fig salad but it was still insanely delicious. If you love figs (who doesn't?) and want a healthy and wholesome lunch or dinner, or a starter to impress the guests at a dinner party, this recipe is for you. —JIN
Ingredients
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10
ripe figs
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2
medium red onions (about 200g/7oz)
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30 grams
/1oz. rocket
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20 grams
/0.7oz. basil leaves
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180 grams
/6.3oz. chicory/radicchio
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1/2 cup
your favorite nuts (mines are walnuts and pecans)
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1 1/2 teaspoons
regular olive oil for cooking
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1 teaspoon
extra virgin olive oil for dressing
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1/2
red wine vinegar
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1/4
ground cinnamon
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salt and black pepper to taste
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a drizzle of honey or agave nectar for vegan version
Directions
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Preheat the oven to 220C/425F. Peel the onions, halve lengthwise then halve each piece again to cut into wedges.
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Place the onion wedges into a roasting tray, coat them with olive oil, season with a pinch of salt and pepper.
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Roast in the oven for 20-25 minutes or until they are golden and soft. Turn them halfway through.
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While onions are cooking, wash and drain rocket and basil leaves.
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Dress rocket with extra virgin olive oil and red wine vinegar. Season with salt and pepper and set aside.
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Cut off the bottom of radicchio, wash the leaves, drain and set aside.
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Remove the onions from roasting tray when they are done, set aside to cool.
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Turn down the oven to 160C/325F. Wash figs and choose 5 less ripen ones, halve them lengthwise and place into a roasting tray.
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Sprinkle ground cinnamon on top, roast them in the oven for 20 minutes. While they are roasting cut rest of the fresh figs lengthwise, (4-6 pieces per fig) and set aside.
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Have your plates ready and start assembling the salad. I used most of the whole radicchio leaves, (I think they are so pretty) tearing only a few when necessary.
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Place them on the bottom of the plate, season with a few pinches of salt and pepper.
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Place rocket and basil leaves on top, then place onions in the middle.
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Remove roasted figs from the oven, plate them with fresh figs around onions.
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Lastly scatter the nuts on top and add a drizzle of honey/agave nectar. Bon appetit!
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