Delicious, nutritious and no cooking needed
LAST week's appalling heat on the east coast was a real appetite killer for many. It's easy to forget how much worse off are our inland neighbours. I was lucky enough to cop the life-saving nor'easter that kept the temperature to almost bearable levels.
Needless to say, not much cooking occurred. I looked for ways to vary the monotony of the inevitable salad.
Salads have come a long way since I was a kid. We had iceberg lettuce, tomato wedges and celery - the rest came out of a can.
A local farmer had figs for sale. All I needed was a handful of greens from the vegie garden and some feta I had in the fridge and bingo.
Fig and feta salad
INGREDIENTS: 180g mixed rocket and baby spinach leaves 125g feta 4 ripe figs 1/4 cup extra virgin olive oil juice of a lemon 1 tbs caramelised balsamic 1 tsp seeded mustard
METHOD: Wash salad leaves and dry with a salad spinner or pat with paper towels or a clean tea towel.
Place leaves in a serving bowl.
Crumble feta over the salad. Wash and quarter the figs and scatter over the salad.
In a small screw-top jar, combine the oil, lemon juice, caramelised balsamic and mustard.
Place lid on and shake vigorously until emulsified.
Drizzle over salad just before serving and toss.