"To eat figs off the tree in the very early morning, when they have been barely touched by the sun, is one of the exquisite pleasures of the Mediterranean" writes Elizabeth Banks, the renowned British home cooking pioneer of the mid-20th century. What a gorgeous image this conjures - picking figs at sunrise.
Like Elizabeth we too love Mediterranean cooking, and it being summer, we'd like to share this simple salad idea with you. Stuffed with superfood walnuts, comforting butternut squash and perfectly ripe figs, it's good enough to have for breakfast! Alternatively it makes for a great lunch or side - definitely to be enjoyed al fresco.
Serves: 2 as main course, 4 as a side
350g butternut squash, peeled and sliced
75g pack pea shoots or lambs lettuce
4 figs, each roughly torn in half or quarters, depending on size
½ cup walnuts, toasted
50 g feta (or a light blue cheese)
2 tbsp Mokhado Apricot Kernel Oil
½ tsp Cinnamon
Sea salt & black pepper
Pre-heat the oven to 180°C.
Line a baking tray with tinfoil.
Scatter the slices of butternut onto the baking tray and sprinkle with the cinnamon, some sea salt and pepper. Drizzle with 1 tbsp Apricot Kernel oil and toss to coat.
Roast in the oven for 45 minutes until cooked and crispy round the edges. Remove and let cool. (Easy cheat: microwave butternut pieces in microwaveable container on high for 5 minutes beforehand to reduce roasting time.)
Now prepare the salad. Place ¾ of the salad leaves onto a platter and top with the cooled roasted butternut.
Add the torn figs, walnuts and break over pieces of feta (light blue cheese also works).
Finish with the last handful of salad, drizzle with the rest of the oil and serve.