Fig & pea shoot salad with feta & Sweet Balsamic Vinegar
This salad is so far from boring it’s untrue and adds so much colour to the table it’s a must try and for me, one I’ll continue to make, especially on sunny days!
Before figs slip out of season, I wanted to make a fig salad as they are just so gorgeous to look at as well as being a high source of calcium, potassium, vitamin C and beta-carotene. Figs, creamy feta and balsamic vinegar are such a well suited combination, when I tried this for the first time I fell in love, with a salad!
The figs I bought were fresh from the market, as were the pea shoots but they’re readily stocked supermarket ingredients if you don’t have a market local to you. Because figs are a soft fruit, if your budget allows, make sure you buy organic as soft fruits soak up more pesticides than fruit with hard skins so you’ll want to go organic in the fig department for sure.
I have enjoyed this salad with so many dishes, from grilled salmon and sea bass to my one-pot baked eggs with plum tomatoes and pea and mint smash and it got a 10/10 from my boyfriend who’s my very biased taste tester but give it a try!
So whether you have it as a simple main salad with some protein (chickpeas work amazingly) or an impressive yet simple side dish as an alternative to your usual veggies, I hope you enjoy making this dish! Share your recreations of this recipe with me on Twitter, Instagram or Facebook using the hashtag #Jessipes and tag me using @JessipesRecipes in your posts. I love seeing them, or post your comments below!
All my healthy best,
- 4-6 fresh ripe figs sliced
- handful of marinated danish feta, crumbled
- two generous handfuls of pea shoots, washed
- sprinkling of peppercorns, to taste
- 1½ tablespoon balsamic vinegar
- ½ tablespoon maple syrup
- 3 tablespoons extra virgin olive oil
- In a serving dish or salad bowl, add your two generous handfuls of washed pea shoots.
- Place your sliced figs in amongst the shoots and crumble over the feta.
- Sprinkle over the peppercorns.
- In a small bowl, add the balsamic vinegar, oil and maple syrup and stir to make sure it's well mixed. Either serve the dressing on the side or drizzle it over the salad when you're ready to serve up.