Eight Bells

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Thursday, April 12, 2007

Fig Salad

The figs are fat and juicy on the trees and as the season lasts only about three weeks you really have to try and make the most of them. Julia is a huge fan and has been eating them whenever she can; figs, honey and Greek yoghurt have been seen regularly at breakfast. This salad is very easy to prepare and with the goats cheese is a real taste of the Mediterranean at your table (I am aware that there is very little soy sauce used in Mediterranean cooking, call it fusion if you must...shudder). The following will serve three.



9 ripe figs
1 chicken breast
1 Lebanese cucumber
3 tomatoes
lettuce
1/2 an avacado
Goats cheese
Runny honey
Soy sauce
Balsamic vinegar

Mix equal parts of the honey and soy sauce so that you have about 1/4 cup of marinade. Marinate your chicken breast for 30 minutes and then cook in a frying pan until nicely browned. Rest the chicken and then slice and serve with the salad.
Cut figs open and place slices of goats cheese on top. Cook in your oven at 160C for 20 minutes.
Place lettuce leaves on plates with cucumber, avocado and tomato. Dress the salad with a sprinkle of good balsamic vinegar or extra virgin olive oil and lemon juice. Finish the salad with the cooked figs and sliced chicken.

3 Comments:

At 9:34 PM, Anonymous Kate said...

okay, so at this stage I'm so delighted to see another posting that I couldn't care less what you were cooking. Alas, I have a pathological fear of figs brough on by a traumatic episode in the bulk foods department of Woolworths in 1987 where all the attendants would fight over who got to refill the fig stock as they reeked, as would the attendant after stocking. Needles to say, I was repeatedly in receipt of the shortest straw. Sorry ...

 
At 7:19 AM, Blogger startrekker said...

WELCOME BACK! I've been starving since March 18, 2007. That's a very heavy deal to have on your conscience.

 
At 10:02 AM, Anonymous brian said...

You should invite my friend Karla and her husband Rocky over for dinner. They are working at WETA right now and could use a proper meal.

 

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