Fresh Figs!

Fresh figs are just so gorgeous at the moment and I can't help but buy some when I see them in the fruit shop. The are delicious on their own, but make an otherwise plain dish amazing. Although they are sweet, figs can be used in savoury meals too and I think this is where they shine!

For the last week, we have been having figs drizzled with honey and toasted macadamias, served with either natural yogurt or vanilla ice-cream.  Such a simple dessert, but with so much flavour. A wonderful way to finish off a meal with something that isn't too sweet.

With a couple of figs left in the fridge, I thought I'd have a go at making a salad to go with our dukkah crusted lamb backstrap tonight.

I also have a mammoth pumpkin from the garden, that needs to be used and some beautiful blue cheese. What could pair better than roasted pumpkin, figs and blue cheese?

Toasted walnuts also go really well with pumpkin and figs, so if you had some on hand, you could toss a handful over the top of the salad. They would add a lovely crunch!

This salad would go perfectly with any sort of meat, chicken or fish. Alternatively, you could just serve it with some fresh crusty bread for a lunch or light dinner. It was absolutely delicious!

Roasted Pumpkin, Fig and Blue Cheese Salad

A wedge of pumpkin of your choice

2 fresh figs, cut into quarters lengthways

1 tsp honey

1/3 cup of a hard blue cheese, crumbled

A handful of baby spinach leaves

A handful of rocket leaves

2 Tbs extra virgin olive oil

1 Tbs lemon juice

Olive oil for drizzling

Salt and pepper to taste

Preheat the oven to 180 degrees.

Remove the skin and seeds from the pumpkin and cut into bit sized pieces.

Place on a baking tray, drizzle with oil and salt and pepper and roast for about 40 minutes, or until starting to brown on the outside and soft on the inside.

For the last 5 minutes of cooking time, add the fig quarters to the roasting tray and drizzle with honey.

Cook the figs until the honey starts to bubble and the figs soften, but don't go mushy.

Remove the figs and pumpkin from the oven and allow to cool to room temperature.

In a large bowl, combine the cooled pumpkin, rocket, spinach and blue cheese.

Toss with the dressing and then arrange on a serving platter.

Carefully place the figs on top of the salad and serve.

For the dressing, combine extra virgin olive oil, lemon juice and salt and pepper to taste in a small jar. Shake well to combine.

And To Drink....

To match with the sweetness from the roasted pumpkin and figs and the bitey blue cheese, you need quite a big wine. Given that we also had dukkah crusted lamb backstop, a red wine was the obvious choice.

Kellermeister in the Barossa Valley make some wonderful wines, with the 2008 Black Sash Shiraz being one of their premium ones. It's one of my husbands favourites! 

Made from fruit obtained from old vines, the wine is dark and rich with blackberry and cassis. The 2008 is lovely and smooth, with a beautiful mouthfeel.  A perfect match to the flavours in the salad and the beautiful, juicy lamb.