De­li­cious, nu­tri­tious and no cook­ing needed

Central and North Burnett Times - - EASY EATING - with Mag­gie Cooper Con­tact Mag­gie at mag­gies.col­umn@big­pond.com. Photo: Mag­gie Cooper

LAST week’s ap­palling heat on the east coast was a real ap­petite killer for many. It’s easy to for­get how much worse off are our in­land neigh­bours. I was lucky enough to cop the life-sav­ing nor’easter that kept the tem­per­a­ture to al­most bear­able lev­els.

Need­less to say, not much cook­ing oc­curred. I looked for ways to vary the monotony of the in­evitable salad.

Sal­ads have come a long way since I was a kid. We had ice­berg let­tuce, tomato wedges and cel­ery – the rest came out of a can.

A lo­cal farmer had figs for sale. All I needed was a hand­ful of greens from the vegie gar­den and some feta I had in the fridge and bingo.

Fig and feta salad

Serves 4

IN­GRE­DI­ENTS: 180g mixed rocket and baby spinach leaves, 125g feta, 4 ripe figs, 1/4 cup ex­tra vir­gin olive oil, juice of a lemon, 1 tbs caramelised bal­samic, 1 tsp seeded mus­tard.

METHOD: Wash salad leaves and dry with a salad spin­ner or pat with pa­per tow­els or a clean tea towel. Place leaves in a serv­ing bowl. Crum­ble feta over the salad. Wash and quar­ter the figs and scat­ter over the salad.

In a small screw-top jar, com­bine the oil, lemon juice, caramelised bal­samic and mus­tard. Place lid on and shake vig­or­ously un­til emul­si­fied. Driz­zle over salad just be­fore serv­ing and toss.

FIGS ARE RICH IN MIN­ER­ALS IN­CLUD­ING POTAS­SIUM AND CAL­CIUM

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