Fig and Goats Cheese salad

Fig & Goat’s Cheese Salad

While I was away in France, my friends and I picked ripe figs straight from the tree at the gîte — and we turned them into this simple, delicious salad. Proof that the best food is often the simplest: fresh, seasonal, and full of flavour.

Serves: 2–4 (as a side or light lunch) Time: 10 minutes

Ingredients

• 6–8 ripe figs, freshly picked if you’re lucky

• 100g soft goat’s cheese (or feta if you prefer)

• A couple of handfuls of mixed salad leaves (rocket, spinach, watercress all work well)

• 2 tbsp olive oil

• 1 tbsp balsamic vinegar

• 1 tbsp honey

• Pinch of salt and freshly ground black pepper

Method

• Wash and slice the figs into halves or quarters.

• Spread the salad leaves out on a serving plate.

• Scatter over the figs and crumble the goat’s cheese on top.

• Whisk together the olive oil, balsamic vinegar, honey, salt, and pepper.

• Drizzle over the salad just before serving.

Extra Tip

Best enjoyed with warm, crusty bread — and ideally in the sunshine with friends!