The summer fruit season may be on its last legs, but there’s at least one thing to look forward to before those endless months of apples and pears: figs! Lush, exotic and unique, figs have a season shorter than a Kardashian marriage – just a few measly weeks from late summer to early-mid autumn – which means you’ve got to grab them while you can.
Warning: they also don’t last for very long (heck, even getting them home in one piece can be a drama, squishy little suckers), and refrigerating them can take away a bit of their flavour (although when it’s a million percent humidity, like it has been in Sydney recently, it’s the price you have to pay if you want to avoid your fruit disintegrating within 24 hours).
This salad is REALLY quick, and makes a beautiful meal with some fresh bread, or as an accompaniment to any Middle Eastern flavours. Sweet figs, salty haloumi and bitter rocket – a classic combo, but an effective one.
- Feeling indulgent? Top with some slices of fresh prosciutto.
- Feeling healthy? Add some lightly toasted pumpkin seeds for added crunch.
- Figs are full of vitamins A, E and K – known for their antioxidant properties.
- They’re also high in fibre and potassium.
- Figs are a good source of prebiotics – which is the type of fibre that feeds healthy gut bacteria. There’s no point eating probiotics if you don’t have prebiotics!
Fig, haloumi and rocket salad
3 cups baby rocket
4 fresh figs, cut into quarters or eighths, depending on size
180g haloumi, sliced into 1/2 cm pieces
1 sprig fresh mint, leaves picked
1 teaspoon fresh thyme leaves, picked
3 tbsp extra virgin olive oil
Extra olive oil for grilling
1 tbsp balsamic vinegar
- Combine thyme and olive oil in a small bowl, set aside.
- Brush a griddle pan with olive oil, and get to a medium-high heat. Cook the haloumi until you have dark grill lines on each side – usually around 1-2 minutes each side.
- Meanwhile, toss the rocket and mint leaves together on the plate or bowl you are serving in.
- Arrange the fig pieces, then add the warm haloumi.
- Drizzle salad with the thyme-infused oil and balsamic, then finish with a crack of black pepper.