Figs and cheese will complement a chilled, crisp white. This is just the recipe for such an occasion.
IngredientsSalad: 2 red onions 6 fresh figs 200g wild rocket ¼ cup walnuts, toasted and skins removed. 1tsp pomegranate molasses (available from Middle Eastern grocers) Juice of 1 lemon 50ml olive oil 100g good quality goats curd ¼ cup of pickled dates Pickled Dates: 75g sumac, soaked in 450ml of water overnight 250g tamarind, (broken into small pieces) soaked in 450ml water over night 50ml lemon juice 500g dates, stone removed and cut into eights 2 cloves of garlic, crushed ¼ tsp salt ¼ freshly ground pepper ¼ tsp cinnamon powder ¼ nutmeg powder
MethodPickled Dates: Strain sumac and tamarind through fine strainers, and discard solids. Mix together with lemon juice and bring to the boil. Add remaining ingredients and bring to a slight simmer. Pour into jars, cool, seal and leave to stand one week before using. Salad: Peel onions and cut into small wedges. Season with salt and freshly ground black pepper then drizzle with olive oil and roast in the oven at 350°F. Cook for approx 20 mins or until tender. Onions should be soft but not too coloured. Make vinaigrette using Pomegranate molasses, lemon juice and olive oil. Season with salt and freshly ground black pepper. Cut the figs into wedges. Combine vinaigrette and pickled dates to form a soft paste. When onions are cool, toss together with the vinaigrette and date mix. Gently stir through the wild rocket, walnuts and figs. Finish the salad with small spoons of goat’s curd. Serve immediately. Recipe provided by: