Fig, rocket + gorgonzola salad with toasted almonds + maple dressing

Lots of the stores in my area of north-east London are Turkish-run, so I never have to go very far for one of my all-time favourites: soft, sweet, fresh figs. One of the simplest, tastiest ways to use them is as the basis for a salad. Because they’re naturally sweet, figs work best mixed with other bold ingredients like peppery rocket, salty blue cheese such as Gorgonzola, and a simple dressing of lemon juice and olive oil, sweetened with maple syrup.

INGREDIENTS

DRESSING

1 tablespoon freshly squeezed lemon juice

1 tablespoon maple syrup

2 tablespoons olive oil

pinch salt

SALAD

30g flaked almonds

6 ripe figs

100g rocket

sea salt

freshly ground black pepper

40g gorgonzola cheese, torn into pieces

METHOD

Whisk all the dressing ingredients together in a small bowl and set aside.

Put the flaked almonds in a dry non-stick frying pan and toast over a medium heat for a few minutes, until they’re golden but not too dark brown. Transfer to a bowl and set aside.

Slice the figs. Lay them and the rocket on a salad plate, toss with the lemon and maple dressing, and season with a little salt and pepper. Scatter over the Gorgonzola and toasted almonds and serve.

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