You cannot think of Greece without conjuring images of fig trees lining country roads beside olive trees. My fondest memories are of wonderful summer days spent taking my siestas underneath them and eating lots of fresh figs. This is one of my favourite pastimes when I visit Greece in the summer.
- 3 cups brussels sprouts, leaves only
- 3 dried Kalamata figs, chopped
- 1 tbsp dried currants
- 2 tbsp pine nuts, toasted
- 50 g Greek kefalogaviera cheese, shaved
- 1 tbsp pomegranate molasses
- ¼ cup extra virgin olive oil
- 1 tbsp honey
- 2 tbsp red wine vinegar
- 2 tbsp lemon juice
- 1 tbsp Dijon mustard
- ½ clove garlic, minced
- salt and cracked pepper, to taste
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Chilling time 1 hour
The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.
To make the dressing, combine all the ingredients and whisk. Store in the fridge for at least 1 hour.
Place the brussels sprouts, figs, currants, pine nuts and cheese in a large bowl. Toss to combine. Drizzle the dressing over the salad and mix well.
Divide the salad among plates and serve.
© 2012 Maria Benardis