Roasted Fig Salad

When I wrote the post for Pomegranate Days’ First (and besteva) Giveaway I lamented that I had not in the past thirty odd years been the lucky recipient of well anything.  I am ridiculously excited to now be able to amend that statement by saying:


This past week I was delighted to learn that I have won a fabulous, actually an oh so very fabulous Le Creuset roasting pan in a competition I entered on the equally fabulous I want that blog.  Those that know me know that my love of all things Le Creuset runs deep, the ocean kind of deep.

Here is my lovely:


And that friend just goes to show that you are never too old to have a change in fortune.  Thank you Le Creuset SA for making my day!

The day this beauty arrives I will be a-roasting something for sure, but in the meantime let’s continue along the journey of Sam’s Ode to Figs, which started with this and now moves to this beautiful Roasted fig salad.

I can honestly say that figs done this way, with a little honey and cinnamon are my favourite best.

This salad will take you all of three seconds to put together and it’s on the table in less than twenty minutes from start to finish. Love that!  The stark beauty of the pink figs against the green salad will delight the foodie in you before you have had your first mouthful.

What you need
8 – 10 ripe figs (mine were Adam’s figs)
1 Tbsp. butter
3 Tbsp. honey
Squueze of lemon juice
Pinch ground cinnamon
Salad Greens ( I used rocket and microgreens)
100 g Ricotta
80 g Walnuts, toasted
  1. Wash the figs, remove the stems, slice in half and place in a roasting dish.
  2. Heat the butter, honey, cinnamon, lemon juice and salt in a small saucepan until the honey melts.
  3. Pour over the figs.
  4. Roast in an oven heated to 180 degrees Celsius for 10 to 15 minutes.
  5. Arrange the salad greens, ricotta and walnuts on a plate.
  6. Remove the figs from the oven and arrange in the salad leaves.
  7. Pour the hot honey pan juices over the salad.
  8. Serve immediately with crusty baguette.

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