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.
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.
Serves 2 Adults
45g rocket and spinach leaves
2 tbsps each of: olive oil, maple syrup and orange juice
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.