Fig salad

Recipe from: 13 March 2015
salad, recipes, fruit

Ingredients 8
Servings 1
Minutes 00:15


Serving Change
  • 2
    large red onions
  • 3
    extra virgin olive oil
  • good pinch of sea salt
  • 6
    whole beetroot, cooked (preferably roasted) and peeled
  • 6
    large figs
  • a mix of baby spinach and baby salad leaves of your choice (try to get some red leaves like radicchi
  • a handful of fresh basil leaves
  • 1
    balsamic vinegar



Preheat oven to 220 °C.

Peel the onions and slice each one into 6 wedges.
Drizzle with a tbsp of the olive oil and sprinkle with the salt.
Roast for 20 – 25 minutes, stirring once through roasting, until the onions are soft and the edges caramalised and crispy.
Remove and set a side.
Slice each beetroot into 8 wedges

Slice each fig into 4 – 6 pieces depending on the size.
Place half the leaves on a platter.

Place half the onions, beetroot and figs on top
Top with the rest of the leaves
Top with the rest of the onions, figs and beetroot
Scatter the basil leaves over the salad
Whisk the remaining 2 tbsp olive oil and balsamic together and drizzle over the salad and serve.

Recipe reprinted with permission of Hein Stirred. To see more recipes, please click here.
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