Fresh figs with soft pecorino and honey
By on April 20, 2009 10:24 PM
Last Thursday morning Hoover, Fussy and I caught up with my dear friend Jacqueline and her two girls. Being the second week of school holidays we were all starting to go a little spare. We decided to meet at a park so all four kids could run, jump, climb and yell while Jacqueline and I sat and chatted and pretended that they didn't belong to us.
After an hour or so the kids started to show signs of fatigue and started to complain about being hungry (well it was almost 1pm). Jacqueline suggested we head back to her house in Brunswick as she had a huge pot of minestrone sitting on the stove waiting for us. So she bravely volunteered to take all four kids back to her house while I swung by the local fish and chip shop and ordered enough hot chips to feed a small island.
It was a glorious sunny autumn day so Jacqueline and I decided to sit in her back garden while the kids systematically turned her house upside down. Oblivious to all the calamity indoors, we sat and chatted for hours solving the words problems twice over. Before we knew it the kids were complaining about being hungry - again. How could it already be 5.00pm?
Rather than overstay our welcome we decided to say our goodbyes and head home for dinner, but not before we picked a bag full of fresh figs from Jacqueline's amazing fig tree.
Fresh figs with soft pecorino and honey
Adapted from Ottolenghi the Cookbook 2008
You could have this on it's own as a starter or you could serve it on some grilled sourdough bread and enjoy it as a light lunch. Delicious and more-ish either way.
Ingredients
Wild rocket
Ripe green or black figs
Soft pecorino
Olive oil
Honey
Lemon juice
Sea salt & freshly ground pepper
Method
1. Slice the soughdough bread and lightly brush it with some olive oil and then grill it on both sides. Whisk the olive oil, juice and honey together and season to taste. Using your hands tear figs into quarters and then tear the cheese into large chunks.
2. Arrange the rocket, figs and pecorino over the grilled sourdough and then drizzle with the honey dressing. Finish with some freshly ground pepper and serve immediately.
After an hour or so the kids started to show signs of fatigue and started to complain about being hungry (well it was almost 1pm). Jacqueline suggested we head back to her house in Brunswick as she had a huge pot of minestrone sitting on the stove waiting for us. So she bravely volunteered to take all four kids back to her house while I swung by the local fish and chip shop and ordered enough hot chips to feed a small island.
It was a glorious sunny autumn day so Jacqueline and I decided to sit in her back garden while the kids systematically turned her house upside down. Oblivious to all the calamity indoors, we sat and chatted for hours solving the words problems twice over. Before we knew it the kids were complaining about being hungry - again. How could it already be 5.00pm?
Rather than overstay our welcome we decided to say our goodbyes and head home for dinner, but not before we picked a bag full of fresh figs from Jacqueline's amazing fig tree.
Fresh figs with soft pecorino and honey
Adapted from Ottolenghi the Cookbook 2008
You could have this on it's own as a starter or you could serve it on some grilled sourdough bread and enjoy it as a light lunch. Delicious and more-ish either way.
Ingredients
Wild rocket
Ripe green or black figs
Soft pecorino
Olive oil
Honey
Lemon juice
Sea salt & freshly ground pepper
Method
1. Slice the soughdough bread and lightly brush it with some olive oil and then grill it on both sides. Whisk the olive oil, juice and honey together and season to taste. Using your hands tear figs into quarters and then tear the cheese into large chunks.
2. Arrange the rocket, figs and pecorino over the grilled sourdough and then drizzle with the honey dressing. Finish with some freshly ground pepper and serve immediately.
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Oh....ghghghghg! ohhhh!! I hoped it was a green veg & yummy cheese, but didn't expect figs.
Do you know that I have never tried them? What are they like? haha..never mind: they probably taste like FIGS!
How EASY that recipe is!
They taste amazing - right up there with mangoes my dear!
Looks fantastic. Still have a ways to go to get fresh figs around here, but I'd make that right now if I could!
WOW! That looks amazing. I would be eating figs for days and days if I had a fresh bag of them! They are my favorite snack and I don't get enough of them :(
Gorgeous. LOVE figs, and the simplicity of this is perfect!
Fresh figs are so good, they complement so well this dish.
This looks incredible! And, I have some figs from my CSA right now.
What is wild rocket?
Sorry Anna I think you refer to it as ‘Arugula’ or ‘Rucola’ in the U.S but we call it ‘rocket’ in Australia: http://en.wikipedia.org/wiki/Eruca_sativa
I prefer the wild variety as it has a more peppery taste, but you can use ordinary arugula if you like.
Can't wait till figs are in season here so I can try your recipe. This salad looks delectable. I love any fig dessert but never tried them in salad though. Perfect!
Oh boy, that looks sinful.
I am kinda scared of eating fresh figs but your salad is calling my name! Gorgeous and so luscious! Wow! But one question - school holidays? Didn't those kids of yours just start school?
Jamie fresh figs are incredibly lush, sweet and fragrant - have not fear! Oh I wrote this post last April when the kids were on school holidays ;)
No, I beg to differ, I think it's positively divine!