This versatile and beautiful salad is perfect served alone, or as a side to a fragrant tagine.
If you love a dish that is simple, delicious and looks impressive, you'll love this salad. Figs are caramelised and intensified in sweet and luxurious Giribizzi extra jam, served on a bed on fresh lamb's lettuce, crunchy celery and apple before being topped with flavourful pistachio nuts, then drizzled with a fruity olive oil.
I love finding new ways to use store cupboard essentials and Giribizzi's luxurious jam makes the perfect caramelising partner to the fresh figs, packing in condensed sweetness to enhance the flavour. Adding a few edible flowers, such as viola gives this dish the wow factor, opt for organic where you can.
Serves 2 generously
Ingredients
4 ripe figs, halved
2 tbsp Giribizzi Fig Extra Jam
2 handfuls of lamb's lettuce
Generous handful of flat-leaf parsley, finely chopped
1/2 stick of celery, finely chopped
1 Cox apple, finely sliced
2 tbsp pistachios, chopped roughly
4 organic viola flowers, for decoration
Generous drizzle of good quality extra virgin olive oil
Method
1. Heat the figs and fig jam in a pan over a medium heat for 4-5 minutes until the jam has reduced slightly.
2. In the meantime, arrange the lamb's lettuce, flat-leaf parsley, celery and sliced apple in a bowl. Spoon over the warm, sticky figs and scatter with pistachios. Add on the viola flowers and drizzle generously with extra virgin olive oil. Serve immediately.
Enjoy!
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