Rocket and Fig Salad

Preparation Time: 10 minutes Cooking Time: 10 minutes
Serves: 6 people

We are now approaching the start on 13th July of ‘the 3 Weeks’ "Bein Hametzarim," which means "Between the Tragedies." It relates to the events leading up to the destruction of both the first and second Temples and is considered a period of mourning. One of the main customs is to refrain from eating meat apart from on Shabbat. I have therefore written for the next 3 weeks, a series of appropriate non-meat recipes.

Figs are commonly found in Southern European countries such as Italy, Spain, Greece, and Turkey. In fact having travelled to most of these places, I always look out for them in local shops because freshly picked figs are hard to beat. There are two varieties, green and purple, and they are in season from June to October. Ripe figs do not travel well and so it is often hard to find perfect ones in the supermarkets. Under ripe figs can be kept at room temperature for a day or two until their skin softens.

The sweet succulent flesh of figs makes them a perfect partner for all varieties of nuts. I have completed this recipe with a garnish of toasted almonds and Rocket which is a very fashionable salad leaf and appears in most supermarkets – buy it fresh for maximum flavour.

Ingredients
300g rocket leaves
12 figs – cut into eighths
1 teaspoon freshly squeezed lemon juice
2 teaspoons honey
3 tablespoons fruity extra virgin olive oil
Sea salt and freshly ground black pepper

Garnish: 150g toasted almonds

Method
1) Pre-heat the oven to 200 C/ 400 F/ Gas mark 6.
2) Toast the almond for 10 minutes or until just golden. Remove and set aside to cool.
3) Combine the extra virgin olive oil, lemon juice and honey together.
4) Wash the rocket leaves well, tear into rough pieces and dry well.
5) Mix the figs with the leaves.
6) Drizzle over the dressing just before serving.

Garnish: Sprinkle over the toasted almonds and serve immediately.