Fruit in salads is something we love! Just take a look at the list below. During fig season there are not enough ways to use them up...so this happened. The saltiness of the cheese and sausage pair very well with the figs.
Add whatever bitter greens you like to the mix and you really have something yummy. It could be a complete lunch with some crusty bread, or an accompaniment to something more filling from the BBQ.
Check out some of our other fruity salads;
Chicken Mango And Noodle Salad
Beetroot And Honeyed Pecan Salad
Steamed Chicken, Grapes and Walnut Salad
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Need
- 1 Kilo fresh figs
- red wine vinegar to taste
- pink salt flakes to taste BUY
- Extra Virgin Olive Oil (EVOO) to taste BUY
- 1/2 red onion thinly sliced
- 1 large bag of salad greens (I used rocket)
- 1 spicy cured sausage of choice, thinly sliced
- 1 Handful kalamata olives
- 200 Grams Excellent soft cheese of choice (Brie, Camembert, soft feta, creamy blue)
Do
- 1
Preheat oven to 180°C fan forced.
- 2
Slice figs in half and arrange on lined baking tray. Be selective as you do so, picking firm fruit. Sprinkle with salt, vinegar and EVOO and roast for approximately 20-25 minutes until fragrant and gooey. Cool on tray.
- 3
Arrange onion, rocket or salad greens on large flat platter. Cook sliced sausage in hot fry pan until well browned. Place on top of rocket.
- 4
Arrange all other ingredients on top of each other, finishing with the roasted figs and cheese. Drizzle with the collected juices from roasting, adding more red wine vinegar if needed to dress the salad. (There is enough oil from the sausage and roasting juice to not need more oil…unless you want to!)
- 5
Allow to rest for at least 30 minutes before serving so the flavours can blend somewhat and the rocket will wilt.
