Another seasonal salad to grace your dining table when the fresh figs are in season!
If there’s only one thing I could grow in my kitchen garden, I’d choose rocket / arugula. For various reasons: I love this salad green full of punch and flavour. It is easy to grow and so tough to find this at all times in supermarkets. And when it is available, it is for a small fortune. I’d rather have arugula at my arm’s reach at all times.
I ordered a kilo of figs from our regular grocery delivering service last week, and while some were ripe, most of them were still raw. I picked out the ripe ones, halved them and tossed them in a good glug of balsamic vinegar. The airfryer comes in handy when there is a small quantity to bake or roast. Placing the balsamic coated fig halves on a greased foil and ‘airfrying’ them for 5-7 minutes, made quick work of roasting the figs that released their delicious juices into the foil. Not being one to waste any traces of flavour, I added these juices into the dressing. Cooked chickpeas added a ton of protein and fiber to the salad, and you don’t feel hungry within 30 minutes of eating this salad. Promise.
And here’s the surprise, thepièce de résistance. The dry fruit chikki which a friend gifted us for Diwali, went on top as the salad as ‘praline’ – adding a much needed crunch and colour to the salad. So there my friends, that’s how easy it is to put together a salad with whatever you have on hand. Just make sure you add a variety of colours, flavours and textures and you’ll be on the right track.