February offers many in-season delectable delights, including figs, presenting the opportunity to create some wonderfully delicious recipes with these juicy, sweet and fragrant fruits of late summer. Focusing on February’s offerings, we have created a fresh, mouth-watering caramelised fig, orange and feta salad.
50g caster sugar
6 fresh figs cut in half lengthways (530g net)
2 medium oranges, topped and tailed, peeled and sliced into 1cm thick rounds (750g net)
¾tbsp lemon juice
½ tsp fennel seeds, lightly toasted
1 garlic clove, crushed
40ml olive oil
100g feta, roughly crumbled into 1 cm chunks
Basil to taste
In a large fry pan on medium heat add half of the sugar. Do not stir.
When sugar turns golden caramel, add figs cut side down. Cook for 2 minutes until the figs start to soften and turn golden. Turn and cook for a further minute. Remove figs from the pan.
Add the remaining sugar, let it caramelise and add the orange segments. Cook 1 minute each side until a rich and caramel colour forms. Remove oranges.
Take the caramel off the heat and whisk in the lemon juice, fennel seeds, garlic, olive oil and season.
Place oranges, figs and feta on a plate. Spoon over dressing and any leftover juices.
Top with fresh herbs and rocket.