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| Pomegranates and figs in Tuscany |
Warm fig and pomegranate salad
This ticked all the boxes for me when I took it along to a friend’s ANZAC Day BBQ , which actually turned out to be a fabulous dinner party!! Luckily I had chosen an elegant salad rather than “Diggers Delight”.
OK, so why did it tick the boxes, you ask?
· The pomegranate dressing has an interesting flavour due to my new 'must-have in the frig’, Pomegratate Molasses. ("Molasses… Molasses… it's icky-sticky goo, Molasses… Molasses… it al-ways stick -to -you"). No, this is not your usual molasses. It adds a complex but not too sweet flavour to many dishes.
Pomegranate seeds add an interesting crunch as each little seed explodes in your mouth.
· The warmed figs – I love figs in every form and have happy memories when G and Istole them from an ancient tree in the garden of a long deserted villa. They were firm, sweet and were warmed by the Tuscan sun; I felt like Eve. Perhaps Adam and Eve ate a fig and not an apple which makes sense since they were wearing fig leaves. So the BBQ’d warmed figs hit a high note with me.
Here it is... for 4 servings
Eve's salad
4 large ripe figs cut in half . Brush or spray cut side with olive oil. 1 pomegranate - cut in half. With a citrus juicer, juice one half to yield 1 tbsp juice after removing some of the seeds to retain with seeds from other half.
70g goats cheese or Danish feta crumbled
Dressing
Combine 3 tbsp extra virgin olive oil with 2 tsp pomegranate molasses, 1 tbsp pomegranate juice and a squeeze of lemon juice
Season with salt & cracked pepper
70g goats cheese or Danish feta crumbled
Dressing
Combine 3 tbsp extra virgin olive oil with 2 tsp pomegranate molasses, 1 tbsp pomegranate juice and a squeeze of lemon juice
Season with salt & cracked pepper
To serve Combine 50g rocket leaves with a handful of basil. Just before serving, warm the figs through , cut side down, on a BBQ. Add figs
and cheese. Drizzle with dressing and scatter with pomegranate seeds
