PUT SALADS CENTRE STAGE
Say goodbye to a handful of wilted lettuce leaves. These showstoppers combine a carnival of flavours to make boring salads a thing of the past
FIG AND FETA SALAD
Elena Silcock, recipe writer and author of Salads Are More Than Leaves, says: ‘This will always be one of my faves. There’s something about the sticky roasted figs with the fresh leaves and feta that works a kind of magic.’
Preparation 35 mins Serves 4
12 figs
1 tbsp clear honey
3 tbsp olive oil
1 tbsp pomegranate molasses
2 gem lettuces or heads of radicchio or endive
½ small bunch (about 15g) mint
½ small bunch (about 15g) flat leaf parsley
100g pomegranate seeds
120g pitted black olives
200g feta cheese
For the tahini dressing
3 tbsp tahini
Juice of ½ lemon
Salt and pepper
For the topping
30g sesame seeds
A few of the herbs
1 Preheat the oven to 180°C/160°C fan/gas mark 4. Line a baking tray with foil. Halve the figs and place them, cut side up, on the tray. Drizzle with the honey and 1 tablespoon of the oil, season with salt and pepper and roast for 20 minutes. Remove from the oven and set aside for about 10 minutes until cool enough to handle.
2 Meanwhile, toast the sesame seeds: place in a dry frying pan (don’t add oil) and cook over a medium heat until golden and fragrant.