Modern Greek Salad

I love traditional wholefoods made with a modern twist.  This way we can still reap all of the nutritional benefits of foods that we are designed to eat and make us thrive, but frocked up for this contemporary world. A bit like a hopeless romantic with a dirty mind (it is Valentines Day after all).

I recently shared a recipe for Fig Brie and Rocket salad now that figs are in season. Figs are still afoot (I picked some up yesterday in Just Organics) and I happened upon some pomegranate in my gathering expedition which sadly is not organic… I bought it from the supermarket (gasp!)  but i figure that its thick outer skin acts as a pretty good protectant from any chemicals that may have been sprayed on it…. and for me pomegranate  is a one-a-year purchase, so I’m not so phased. So with figs and pomegranate – 2 quintessential wog staples- my mind went to work on reinventing the Greek salad.

Ingredients

4 handfuls of rocket
8 fresh small ripe figs (or 6 large figs), cut into quarters (I prefer to leave skin on)
70 grams feta, cut into cubes
4 radishes, thinly sliced (optional)
½ pomegranate
½ cucumber, thinly shaved on the diagonal with a vegetable peeler
½ small red onion, thinly sliced in rounds
handful of green olives
2 tablespoon extra virgin cold pressed olive oil
1 tablespoon balsamic vinegar
1 tablespoon lemon juice
unrefined salt
cracked pepper

Directions

1. Blend the olive oil, balsamic vinegar and lemon juice with a stick blender or whisk until well mixed to make a dressing.
2. Arrange rocket on a round serving plate. Arrange the figs, feta, radishes, pomegranate, cucumber, red onion slices and green olives all around the plate.
3. Dress with oil/vinegar/lemon dressing, and season with salt and pepper before serving.
4. Serve as an entrée or a side to a main meal.

Serves 4.

Tonight this was prepared and served within 15 minutes post-beach as a special Valentines dinner with my 2 greatest loves – Will and Michaela- with seared pastured steak drizzled with Worcestershire sauce, my cultured veggies and a cup of gelatinous chook broth. Frangipanis, assorted shells and candle on the table care of Michaela “because this is a special day mummy”.

Opa! ….. and Kali Orexi!

Fig, Brie & Rocket salad

Figs remind me so much of my dad and his precious fig trees. In true Cypriot style, he has built his own enclosure for them to keep those pesky birds away, fully netted and complete with fake rubber snakes. Gotta love it. One of the numerous reasons why I LOVE summer is because figs are in season, although their time on the produce store is always fleeting- so try to get your hands on them quick before they disappear! I bought some of these deliciously sweet and delicate fruit of the Gods other day in my gathering expedition, and threw this salad together which was a big hit with the kids.

Ingredients

4 handfuls of rocket
6-8 fresh ripe figs, cut into quarters (I prefer to leave skin on)
1 small round of brie (or camembert) cheese, cut into thin wedges
½ cucumber (I prefer the Lebanese variety), thinly shaved on the diagonal with a vegetable peeler
½ small red onion, thinly sliced in rounds
balsamic vinegar
extra virgin cold pressed olive oil
unrefined salt
cracked pepper

Directions

Arrange rocket on a round serving plate. Arrange the figs, brie, cucumber and red onion slices all around the plate. Dress with olive oil and balsamic vinegar, and season with salt and pepper before serving.

Serve as an entrée or a side to a main meal.

Serves 4.

When figs are out of season you could substitute rehydrated dry figs but nothing beats the fresh variety for its unique taste, texture, nutrition and appearance.