Fig and Pecan Salad

I always have figs around at Christmastime to eat with cheese or roast with pork and since making this salad last year I have a few earmarked for this absurdly delicious salad. Sweet and salty, soft and chewy, it’s just so interesting to eat. I make this lunch for me and Paul when the kids are happy with a sandwich because they’re not interested in salads yet. Henry does sneak a few of the pecans off my plate though so at least he’s moving in the right direction.

Post-Natal Superfood Profile: NUTS, BEANS & SEEDS
Some nuts, beans and seeds contain good levels of omega-3 which is an essential nutrient for your brain to function, especially when managing depression.

Stood at my chopping board I often feel connected to nature as I handle fresh ingredients. I feel a sense of gratitude and responsibility to the grower or farmer who spent hours tending to their produce. This always happens to me when I hold figs. It’s such a privilege to cook with this beautiful fruit.

Serves 2 Adults

4 figs
45g rocket and spinach leaves
40g pecans
60g feta
2 tbsp each of: olive oil, maple syrup and orange juice
pinch of flaked sea salt

  • Pour the olive oil and maple syrup into a small frying pan on a medium heat. Tip the pecans into the pan and heat for 4-6 minutes, stirring occasionally, until the nuts become fragrant.
  • Whilst the nuts are warming divide the leaves between 2 bowls. Quarter the figs and divide between the 2 bowls.
  • Pour the orange juice into the pan and give everything a stir then use a spoon to divide the pecans between the 2 dishes then spoon over the dressing.
  • Crumble some feta over both dishes then sprinkle a little sea salt over to finish.

Published by One Tough Cooker

I'm the writer at One Tough Cooker. My experience with post-natal depression has shaped my appreciation for the family cook. We make thousands of meals to feed our families' tummies, hearts and minds.

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