Delicious, nutritious and no cooking needed
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
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