This delicious and wholesome fig and walnut salad has some history to it.
“Below the tennis court on my grandfather’s farm was the orchard, filled with fruit and nut trees. During a tennis game, if a ball went over the back, an impromptu break would follow; the game put on hold while we stuffed our faces with ripe figs.
One year, when I was about seven or so, I was in the orchard. Too little to reach the ripe walnuts in the tree, I was picking ones that had fallen on the ground. My jeans pockets were full when I felt the first sting in the middle of my back. The walnuts were riddled with red ants and they had stealthily crept all over me. As if the first ant had given a signal, they all started biting me at once.
I am still wary of ants to this day, but thank goodness the experience did not put me off walnuts. I am lucky enough to have a walnut tree in my Johannesburg garden. Every year we harvest a huge basketful of walnuts, which I shell and freeze. Figs, Gorgonzola and walnuts are perfect companions.”
Adapted from ‘Jane’s Delicious Kitchen’, by Jane Griffiths.
Fig and walnut salad
- 1 bowl lettuce and rocket leaves
- 10 ripe figs, cut into quarters
- 1 avocado, sliced
- 60g (½ cup) Gorgonzola cheese
- 50g (½ cup) walnuts, roasted
- 60ml (¼ cup) plain yoghurt
- 60ml (¼ cup) mayonnaise
- 60ml (¼ cup) milk
- 5ml (1 tsp) chilli jelly
- 1ml (¼ tsp) freshly ground black pepper
- 15ml (1 tbsp) fresh chives, chopped
- salt, to taste
To make the salad, place the lettuce and rocket on a serving platter.
Toss the figs and avocado evenly on the bed of leaves. Crumble the cheese over the top and sprinkle with the walnuts.
To make the dressing, whisk all the ingredients together until smooth. Just before serving, drizzle over the salad.