-
Prep time
50 minutes
-
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
Continue After Advertisement
Ingredients
-
10
ripe figs
-
2
medium red onions (about 200g/7oz)
-
30 grams
/1oz. rocket
-
20 grams
/0.7oz. basil leaves
-
180 grams
/6.3oz. chicory/radicchio
-
1/2 cup
your favorite nuts (mines are walnuts and pecans)
-
1 1/2 teaspoons
regular olive oil for cooking
-
1 teaspoon
extra virgin olive oil for dressing
-
1/2
red wine vinegar
-
1/4
ground cinnamon
-
salt and black pepper to taste
-
a drizzle of honey or agave nectar for vegan version
Directions
-
Preheat the oven to 220C/425F. Peel the onions, halve lengthwise then halve each piece again to cut into wedges.
-
Place the onion wedges into a roasting tray, coat them with olive oil, season with a pinch of salt and pepper.
-
Roast in the oven for 20-25 minutes or until they are golden and soft. Turn them halfway through.
-
While onions are cooking, wash and drain rocket and basil leaves.
-
Dress rocket with extra virgin olive oil and red wine vinegar. Season with salt and pepper and set aside.
-
Cut off the bottom of radicchio, wash the leaves, drain and set aside.
-
Remove the onions from roasting tray when they are done, set aside to cool.
-
Turn down the oven to 160C/325F. Wash figs and choose 5 less ripen ones, halve them lengthwise and place into a roasting tray.
-
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.
-
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.
-
Place them on the bottom of the plate, season with a few pinches of salt and pepper.
-
Place rocket and basil leaves on top, then place onions in the middle.
-
Remove roasted figs from the oven, plate them with fresh figs around onions.
-
Lastly scatter the nuts on top and add a drizzle of honey/agave nectar. Bon appetit!
See what other Food52ers are saying.