It's already the weekend again and I still didn't manage to tell you about last weekend... well it was super productive and really quite lovely.

I finally managed to spend some quality time with Susie. We tried some lovely ciders (Friel's is my definite favourite - nice and sweet and refreshing), were creative, drank pink Cava, attempted to bake macaroons, lost at scratch cards and lunched on the yummiest late summer salad ever.

The best thing is that I didn't have to do anything - a lovely lunch was simply placed in front of me. (Thanks Susie ;))
Fresh figs and goats cheese remind me of holidays in Croatia when I was little. My aunt's friend would pick the figs from her orchard and serve them with homemade, tangy goats cheese and freshly baked bread, slathered in creamy butter. I suppose our version was slightly more sophisticated but still tasted of holiday summers and great childhood memories. Oh and guess what, Figs are in season at the moment. So go and grab some and be creative!

COOKS 10mins

  • 3 ripe figs, quartered
  • 1 bag of rocket
  • 2 spring onions, finely sliced
  • 1 red onion, sliced
  • a handful of cherry tomatoes, quartered
  • 2 tsp brown sugar
  • 150g soft goats cheese, cut in cubes
  • a handful of pecan nuts, roughly chopped
  • 2tbsp balsamic vinegar
  • 1tsp wholegrain mustard
  • 2tbsp olive oil
  • 2tsp honey
  • salt and pepper to season

  1. Heat some olive oil in a frying pan. Once hot add the sliced onions and sautee for a couple of minutes until they start to soften. Sprinkle the sugar over the onions and stir until the sugar starts to dissolve. Add a splash of water and leave to reduce. Repeat this process until your onions are really soft, brown and covered by a syrupy liquid. This should take approximately 7-10 minutes.
  2. Place the rocket, tomatoes, spring onions and caramelised onions into a salad bowl and toss until well combined.
  3. Add the vinegar, olive oil, mustard and honey with a little salt and pepper to a small jar. Shake thoroughly (with the lid closed of course) until the ingredients combine to a thick emulsion.
  4. Pour the dressing over the salad and mix again using your hands. 
  5. Divide the cheese between three plates. Place the salad on the cheese and top with the quartered figs and pecans.
  6. Serve with some crusty bread and a lovely cold cider.
The perfect late summer weekend lunch I think.


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