Fig Salad

Figs do not ripen after picking therefore those that have travelled great distances may be bland and dry; try buying fresh figs from local producers only in late summer/early autumn. Figs should look like they are about to burst its skin. They should be sweet, soft and wet and when squeezed lightly they should give a little.

This is a very quick starter that can be assembled at the last minute. It serves 4 or can be used as a main for 2. It is surprisingly good. Thank you Yotam OttoLenghi.

Foodstuff you will need: 

2 small red onions

3 tbsp olive oil

50g hazelnuts (skins on)

60g mixed lettuce leaves (or radicchio)

40g torn basil leaves

40g watercress

6 large ripe figs

1 tbsp balsamic vinegar

¼ tsp ground cinnamon

salt and black pepper

Equipment:

Kitchen knife and chopping board

Oven

2 small baking trays for roasting

Large wooden spoon

Small jar

Serving plates

Tablespoon & teaspoon

How to throw it together

Preheat the oven to 220C/200C fan/ gas mark 7

Peel and chop the onions into 3cm wide chunks

Mix together ½ tbsp of olive oil, a pinch of salt and black pepper.

Spread the onions on a baking tray and pour on oil

Roast in oven for 20-25 minutes until the onion is soft and golden and turning crispy in parts. Remove, set aside to cool before pulling the onion apart with your hands into bite sized chunks.

Reduce the oven temperature to 160/140FAN/Gas mark 3.

Scatter the hazel nuts in a small roasting try and toast for 20 minutes. Try not to burn them to a cinder. Remove from the oven and when cool enough to handle, remove the skins and then roughly crush with a wooden spoon or side of a knife.

Assemble the salad on plates. Mix the lettuce/basil and cress together and place a few on the bottom of each plate. Cut the figs lengthwise into 4 or 6 pieces. Place a few figs and some roasted onion on the leaves. Top with a few more leaves and continue building the layers into a small pyramid.

In a jar, mix together the remaining oil, vinegar and cinnamon with a pinch of slat and some black pepper. Drizzle this over the salad, finish with the hazelnuts and serve.