If there was a prize for the ‘most beautiful fruit’ for me, figs would win it hands down. I always get excited about this time of year and one of the main reasons is all the wonderful produce that comes into season, especially figs!
I love them drizzled with honey with a pinch of salt and stuffed with milky goat’s cheese – that sweet and salty flavour is always a winner! Fruit and cheese go together really well and this salad is a little twist on one of my favourite ways to eat the fruit of the season. I like to make a big batch of it to store in the fridge for healthy lunches in the week as it lasts for about 3 days if kept in an airtight container in the fridge.
- 3 figs sliced
- 1/4 red onion sliced
- 100 g / 1/2 cup cup diced roasted sweet potato
- 50 g / 1/4 cup mild goat's cheese
- 2 handfuls of mixed salad leaves
- 1 tbsp fresh basil leaves
- drizzle of honey
Prepare and roast the sweet potato in the oven and leave to cool when cooked through. Alternatively, you can cook the potato in the microwave.
Assemble the ingredients into a bowl, starting with the mixed leaves and topping with the goat's cheese and basil leaves. Drizzle with honey.
Eat and enjoy!
Normally in a salad like this, I would have added walnuts for crunch and an injection of healthy fats, but I was all out when I made this. Instead, I decided to add some roasted cubes of sweet potato that add a pop of colour and make the salad more substantial. Something like lentils would also be just perfect in a salad like this to add a kick of protein and flavour.
Seriously, I would eat this all the time if I could. I wish figs were in season for longer, which is why I always make sure that I make the most of them when they are. If you’re not a fan of figs, you could swap them out for sliced apples which would also marry in nicely with the flavours in the salad. However, for me, it’s all about the figs right now and I’ve got a carton of them in the fridge just waiting to be made up into this salad.