Late Summer and Early Autumn are peak time for figs. Any other time of the year, you will probably be getting fruit from great distances and, as figs don’t ripen after picking, this normally means that they are bland and dry. A great fig should look like it’s just about to burst its skin. When squeezed lightly it should give a little and not spring back. It must be almost unctuously sweet, soft and wet. Once you’ve managed to find a fig that meets all these criteria, I guarantee a heavenly experience.
The unctuous sweetness of a fresh fig, combined with its ripe-rich texture, is unbeatable. I have been picking figs from a local estate, to make jam, and can tell you that nothing beats them straight from a tree. This salad was made with the left over, over-ripe figs.
This is an Ottolenghi recipe, from Plenty. Relatively easy, for an Ottolenghi recipe, it can be made at the last minute. Phew! So many of his recipes take an hour or 3 to make.
It is Ottolenghi day on the blog – one of two days per month where we publish all the latest posts of recipes we have tried in our project of cooking from Ottolenghi books. We have a project to cook as many dishes as we can this year from his books – currently we are cooking mainly from Plenty More, but not ignoring his other books. Note that I often slightly massage the recipes to suit what is available from our garden and pantry.
Similar recipes include Fennel and Fig Salad, Fig Salad with Almond Butter Dressing, and Fig Salad with Hazelnuts.
Browse all of our Fig Salads and all of our Fig recipes. Our Ottolenghi recipes are here (and just the ones from Plenty here). Or explore our Early Autumn dishes.
Continue reading “Figs with Basil, Goat Curd and Pomegranate Vinaigrette”
Tostada is a Spanish word meaning toasted. In Mexico and other parts of Latin America, it is the name of various local dishes which are toasted or use a toasted ingredient as the main base of their preparation. It usually refers to a flat or bowl-shaped tortilla that’s toasted – it is perfect as a base for other foods.
Today’s tostada is topped with crunchy grilled green tomatoes, soft avocado and delicious black beans, topped with coriander leaves. It is a great snack or informal lunch and reasonably easy to prepare. We love to eat it sitting on the steps of the decking (with large napkins), folding the tortillas together and eating with our hands. Summer eating! We make this style of snack a lot, and the inspiration for this combo comes from Food52.
Similar recipes include Green Tomato Pachadi, Green Tomato and Pineapple Salsa, Avocado and Black Bean Salad with Green Tomatoes, and Green Tomato and Mozzarella Salad.
Browse all of our Snacks and our Green Tomato recipes. Our Black Bean dishes are here. Or explore our Late Summer dishes.
Continue reading “Grilled Green Tomatoes Tostadas with Black Beans, Avocado and Coriander Leaves”
It is fig season! And I am cozying up to my neighbour who has 2 huge fig trees. So far, no luck in getting those ripe goodies, but luckily my green grocers are carrying both green and black figs.
Symbols of Autumn, figs begin to ripen in late Summer, and they star as one of the great delicacies until late Autumn. They are so luscious, the first ones of the season must be eaten raw. As the season moves on, they can be baked, fried (yes!), roasted, grilled, poached, made into jam, cooked into tarts, or pickled. They are also wonderful in salads.
This salad is best for the darker figs. Green ones are so delicate in flavour they cannot carry the Vin Cotto. The combination of the sweet flavour and yielding texture of the figs with the aniseed crispness of the fennel is divine.
Figs really do make excellent salads, if there are any left over from eating them as they are, or perhaps from making fig jam. They pair so well with almonds that many salads feature that pairing. Try Fig Salad with Almond Dressing, Fig Snack with Gorgonzola, or Figs with Rosewater and Almonds.
Other similar recipes include Figs with Basil, Goat Curd and Pomegranate Vinaigrette, Baked Figs with Cheese and Honey, Figs Baked with Thyme, and Fig and Pecorino Salad.
This salad pairs the figs with Fennel. Are you looking for more fennel recipes? Try Fennel Salad with Fresh Prunes, Grilled Fennel with Mozzarella, or Fennel and Apple Salad.
All of our Fig recipes are here, and all of our Fennel dishes are here. Feel free to browse them. Or take some time to explore our large range of wonderful, tasty Salads. Or simply browse our Late Summer dishes.
Continue reading “Fennel and Fig Salad with Vin Cotto”
This is a herby salad with the tang of purslane, the bite of spinach, the crunch of nuts and the creaminess of burrata.
I have used Purslane, as we grow it exceptionally well in Summer. Rather than weed out all of this plant, I leave a little patch and water it well. It grows lusciously with long branches lifting up from the soil. It is easy to pick, and more important, easy to clean by rinsing a couple of times. The tart tang of purslane adds a lovely lift to salads. It is very easy to grow, and you may find it occasionally at your green grocers. You can always forage it, it is everywhere, but make sure it IS purslane and that it has not been sprayed.
I have to mention how lucky I am to have a green grocer owned by a Middle Eastern family. They stock the best Dill that I have ever seen. Very thankful. I need to mention that the inspiration for this recipe comes from Ottolenghi’s Plenty More but we evolved the recipe over the years to use our common ingredients and make it egg-free. It is like a third cousin twice removed.
Similar recipes include Purslane Salad, Raw Beetroot and Herb Salad and Mustardy Peas with Purslane.
Browse all of our Purslane dishes, and all of our Salads. Or explore our Mid Summer dishes.
Continue reading “Purslane Salad with Burrata”
Simple salads are simply the best. Figs are one of my most favourite fruits but here in Adelaide they are very expensive, about $2 for each little fig. So they are like a treat – instead of buying chocolate, we buy some figs. And their season begins in late Mid Summer – the excitement builds as figs first appear in the shops.
Mostly we eat them slowly, as they are, but Fig Salads are gorgeous. This recipe is very simple and plays to the beautiful flavours of the white fig.
Similar recipes include Figs with Basil, Goat Curd and Pomegranate Vinaigrette, Fig and Fennel Salad with Vin Cotto, Fig Salad with Hazelnuts, Roast Sweet Potato and Fresh Figs, and Fig and Almond Salad.
Please browse our Fig Salads, all Fig recipes, and also our range of Salad dishes. You can also enjoy our collection of Autumn dishes here.
Continue reading “White Fig and Rocket Salad”
We are back to beetroot again – and home grown beetroot is simply the best. As soon as you begin to work with it, that earthy beetroot scent invades the kitchen. Raw beetroot, not often used, is not only good for us (lots of roughage), its texture and taste is perfect for salads. Crunchy! Plus beetroot salads add such a colourful element to the dinner table.
What other beetroot dishes would you like? Similar dishes include Slightly Pickled Beetroot Salad with Mustard, Beetroot, Orange and Olive Salad, Beetroot and Carrot Salad, Roasted Beetroot Salad with Sweetcorn, and Beets in a Herb Dressing.
This is another Bittman Salad, adapted from his 101 Salads. We have a project to make them all, at least the vegetarian ones, as they are all very healthy and amazing salads. You can browse other ones we’ve made here.
Or explore all of our Salads and all of our Beetroot recipes. Or simply browse our easy Late Summer recipes.
This salad I have adapted quite a bit, adding ingredients from my garden.
Continue reading “Beetroot and Goat Cheese Salad with Rocket”
Pasta salads are wonderful, don’t you think? Talking with my Italian Providore the other day, she wondered aloud why she and her staff didn’t bring them to work for lunch, instead of their usual sandwiches. And her question is a good one. This salad makes a perfect lunch time dish, an afternoon snack or a dinner accompaniment.
The trick with this salad is to make it a Rocket Salad with Penne, not a Penne Salad with Rocket. So the salad is heavy on rocket and light on penne. Mix it up if you wish, it would also be wonderful with different ratios, but if you are wanting your greens, I recommend trying it this way.
This is another Bittman Salad. After 3 years, we are nearly at the end of working our way through his 101 salads, making all of those that were vegetarian and modifying those that are not. There are about 13 more salads to make, and that feels so close to the end of our journey with Mark. But we shall be a little sad as we make the last one.
You might like to try other Bittman Salads. Try Roasted Sweetcorn and Avocado Salad, Fennel, Tomato and Potato Salad with Garlicky Mayonnaise, Vermicelli and Green Mango Salad, and Charred Tomato Salad with Mint and Lime. There are many, many more to come, in the queue to be published in the coming months, so stay tuned.
Or some other Pasta Salads? Try Light Pasta Salads, and Orzo Pasta with Spinach and Pinenuts.
Browse all of our Bittman Salads here (we have more in the queue for publishing over the coming months), and all of our Pasta Salads here. Explore all of our Pasta dishes (not just salads), and our Rocket recipes. Or simply browse our Early Winter dishes.
Continue reading “Rocket Salad with Penne and Parmesan | Arugula Salad with Penne”
A beautiful tangy salad with preserved lemons, which pair well with meltingly soft chickpeas. Used either canned or home-cooked chickpeas.
Salads make up an enormous part of our diet fro Spring to Autumn, adding a huge amount of variety and health benefits. It also adds amazing tastes and textures to the food that we eat daily. We recommend it highly. A salad a day keeps illness at bay 🙂 . Focusing on making a salad per day will change your life.
Want to try some simaril salads? Try Green Tomato Salsa with Green Coriander and Chilli, and Rocket and Penne Salad.
Are you looking for other Chickpea recipes? Try Chickpeas with Beetroot Greens and Chilli, Chickpea and Carrot Salad with a Curry Dressing, Chickpea, Almond and Sesame Spread, and Channa Chaat.
You can also explore all of our Salads here, or just the Bittman Salads here. Browse our Chickpea dishes. Or simply spend some time checking out our Early Autumn dishes.
Continue reading “Green Salad with Chickpeas, Preserved Lemon and Feta”