This recipe is inspired by two amazing women, Donna Hay, and my sister. My sister texted me some food inspiration when I really had none at all, she had a vision of me making something delicious with luscious figs she spotted in store, with that in mind I recalled a recipe from Donna Hay I have been saving, not sure why though. With Figs in peak season, I knew this was the perfect time to make this gorgeous recipe.
I’ve noticed and made a mental note that the figs I see in store are a lot smaller than previous years, and makes me wonder, if at all, there is some sort of correlation between that and the ongoing drought the City of Cape Town is experiencing.
Recently I have started a journey of mindful eating and fitness, so whilst I won’t be posting as many indulgent recipes any time soon, I will surely not deprive myself, nor you! I am on the hunt for delicious yet healthy recipes. If you have any ideas on how to spruce up healthy foods with ‘oomph’ please do let me know in the comments section, I would love to hear from you!
Fig and Speck Salad with Parmesan Crisps.
- 4-6 Black Figs, or any figs for that matter
- 4 slices of Speck or prosciutto roughly torn into strips
- 100g Rocket and Baby Spinach
- 5 Samphire sprigs
- 2 tablespoons balsamic vinegar
- 1/2 tablespoon Extra Virgin Olive Oil
- 100g Grana Padano, or any other Parmesan
- a little salt and freshly ground black pepper to serve
Preheat the oven to 200 degrees C. Grate the Parmesan and spread out evenly on a silpat on lined baking tray. Bake for 5-6 minutes until golden and crisp. Set aside to cool and harden. To assemble, wash the rocket and spinach and place onto a plate. Place the speck, then the figs and samphire, drizzle over the balsamic vinegar and olive oil. Break the Parmesan crisps into shards and add a little salt and pepper. Serve as an entree or snack.
*side note: if it does happen that you have any leftover Parmesan crisps, you can keep it in an airtight container for a week.*
Happy eating and happy weekend! x