Fresh figs are seriously the fruit of the Gods. When they’re in season I try to overindulge on them to get me to the point of being able to bare the long wait in-between seasons. This salad was done on a cooking show here in Australia and I have been addicted to it ever since. It is worth all the effort as the dressing is OUT OF THIS WORLD, and the whole salad of figs, chicken and mozzarella just sings a sweet sweet spiced song that will have you coming back for more and more!
Ingredients
4 chicken breast fillets (skin on)
1 tablespoon olive oil
6 bocconcini torn into pieces
4 prosciutto slices torn
2 cups rocket or baby spinach leaves
Spiced figs
1 cup (220g) caster sugar
1½ cups (375ml) dry red wine
½ cup (125ml) balsamic vinegar
1 cinnamon quill
6 cardamom pods
6 peppercorns
2 star anise
2cm piece ginger thinly sliced
4 slices of lemon
8 fresh figs
Method
01 To make the figs & dressing, place all ingredients except figs in a saucepan over medium heat. Simmer for 10 minutes, then add figs and simmer for a further 3 minutes. Remove figs and set aside. Return the saucepan to the heat and simmer for approx 5 minutes until its syrupy and you have approximately one cup of dressing. Remove from heat..
02 Preheat oven to 180°C. Season chicken and fry skin side down in a frypan till skin is browned and crispy, approximately 3-4 minutes each side. Transfer to an ovenproof dish and cook for a further 5 minutes or until cooked through.
03 Cut figs into halves or quarters depending on how large your figs are. Slice the chicken and arrange all elements of your salad on a serving platter. Dress the salad with the spiced fig syrup and devour!
