Rocula and Fig Salad

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

Figs are found in most Southern European countries like Italy, Spain, Greece, and Turkey. In fact having traveled to most of these destinations I always look out for them as you can not beat freshly picked figs from the trees. They come in two varieties, green and purple, and are in season from July 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 Rocula which is a very fashionable salad leaf and appears in most supermarkets – buy it fresh for maximum flavour.

Ingredients

Garnish: 1 cup toasted almonds

Method

1) Pre-heat the oven to 400 F.
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 rocula leaves well, tear into rough pieces and dry well.
5) Mix the figs with the leaves.
6) Drizzle over the dressing just before serving.

To serve the stylish way: Sprinkle over the toasted almonds and serve immediately.

For further information please contact:

Denise's Kitchen
Northwood, Middlesex, HA6 2HD