Although dried figs are available throughout the year, there is nothing like the taste, sweetness and texture of a fresh fig. The smooth plump purple skin, crunchy seeds and chewy flesh make this a rare delight to be savoured each year. Figs are a great source of fibre and full of vitamins and minerals, they can add a burst of flavour to all kinds of dishes. Figs won’t last long at room temperature, but a mildly cool fridge will keep them for a few days.
Ingredients – 4 people
12 purple fresh figs
200g fresh goats cheese
2 tbsp alpine honey
20 leaves fresh mint
3 tbsp organic olive oil
salt & black cracked pepper
Method
- Preheat the oven to 180C.
- Sprinkle salt and pepper over the fresh goats cheese before crushing with the back of a fork.
- Wash and chop the mint finely and mix with the goats cheese.
- Wash and pat dry the figs, with a sharp knife make a deep cross on the top of each fig and delicately open so you have room to place a tablespoon of goats cheese.
- Place the figs in a baking dish and drizzle with honey and olive oil.
- Cook for 15 minutes and serve immediately on individual plates with a handful of rocket.
