I can hardly remember when was the last time I posted a salad recipe! This one was so good I can’t resist, I HAD to put it up now, and not backlog till next year!
Figs (the fresh ones) aren’t that common here in Malaysia. In fact, a couple of years ago when I first saw it on the grocer shelves, it cost about RM 5-7 for just 1 !! Of course dried figs are quite common here but I just never got around trying it. The colour on a fresh fig is just so exotic! So as I was buying apples, bananas and oranges, I saw figs in one of the grocers, RM2+ for 1, eh! The price has definitely decreased much YAY! So I bought about, 4, they were only left with 6 and the other 2 ddin’t look that great.
So apart from the aesthetics, let’s see what’s the goodness of figs
Figs are one of the highest plant sources of calcium and fiber.
According to USDA data for the Mission variety, dried figs are richest in fiber, copper, manganese, magnesium, potassium, calcium, and vitamin K, relative to human needs.
Fresh as well as dried figs contain good levels of B-complex group of vitamins such as niacin, pyridoxine, folates, and pantothenic acid. These vitamins function as co-factors for metabolism of carbohydrates, proteins, and fats.
*excerpts from wikipedia and nutrition-and-you
With figs, it’s quite versatile, you can eat as it is, make into jam, bake, grill, even toast or deep fried. Because the flavour of fig is quite subtle, a dash of good quality honey will bring out more of its sweetness. If the fig is ripe, it would be alright juicy, but give it some time in the oven, the juice makes a very good vinaigrette for the salad! No need for extra vinaigrette, just a squeeze of lemon and a little extra virgin olive oil (if you need to) will make do.
I only used 1 fig for this recipe, because this salad only serves 1 (me), so do bear, there will be more fig recipes coming up!
- 1 fresh fig
- 15-20g gorgonzola cheese
- 6 cherry tomato on vine
- 3 swiss mushrooms
- plate of wild rocket and mixed salad leaves
- 15g honey
- 15g pine nuts
- olive oil
- salt and pepper
- Slit a small 'X' at the top of the fig. Open a little and stuff gorgonzola cheese inside. Cut swiss mushrooms into halves (or quarter if they are big)
- On a pan, drizzle some olive oil, place fig and mushroom. Grill in the oven at 190 for 5 minutes. Add in the cherry tomato on vine, another 5 minutes, then add in pine nuts, for another 5 minutes.
- In a bowl of mixed salad leaves and wild rocket, assemble figs, tomato and mushroom. Toss in pine nuts.
- Drizzle honey on top of figs. Season with salt and black pepper.
- Serve warm.
I’m away in Taiwan till 17/10, so I won’t be replying comments, if there are any. Meanwhile, I may pop by with some photos or two when I have wifi access in Taiwan. Or follow me in Instagram, for faster updates (@sweesan)