A fresh summer salad using beautiful figs that are just coming into season, make sure they are just ripe but not too soft. The fresh figs go brilliantly with toasted almonds and fennel seeds, peppery rocket leaves and a sweet, tart raspberry dressing. Parmesan shavings add salty umami and the whole thing is freshened up with zingy mint leaves.
All these flavours work really well together and the salad is very light so would be great as a starter. It would also work with something salty like lardons or some grilled meat and croutons as a more substantial meal.
Fig, Almond, Fennel and Rocket Salad with Raspberry Dressing
Toast the almonds in a hot, dry pan and set aside. Do the same with the fennel seeds being careful not to burn them. Once you can smell the aroma they are done
Prepare the figs by cutting them into quarters lengthways. Pick the best mint leaves from the stems and chiffonade by rolling up the leaves and finely slicing
For the dressing, simmer the raspberries in a saucepan on a low heat until they disintegrate then turn up the heat and reduce the liquid by a third. Strain out the seeds and leave to cool
Mix the raspberry pureé in a jar with the rapeseed oil, salt, sugar and oregano
Dress the rocket and figs in a bowl then arrange on a platter or individual bowls. Sprinkle over the fennel seeds and almonds. Top with shavings from the parmesan and the chopped mint and drizzle over more of the dressing