Fig season in Australia is from March to May, and these decadent fruits make a stylish and tasty addition to any meal, dessert or appetiser. You can use dried figs year round, either as they are, or soaked in boiling water. The health benefits of figs are surprising for such a small fruit, figs contain prebiotics, which help support the pre-existing good bacteria in the gut, improving digestive wellness. They are also a good source of calcium and potassium, reducing sodium levels of people with high salt diets.
Feature: Fig, chestnut and onion salad Via Hemsley and Hemsley
- Marinate the thinly-sliced onion rings in vinegar and hot water for 5-10 minutes whilst you prepare the rest of the ingredients.
- Rinse and dry the green leaves and pile onto a serving plate.
- Slice the chestnuts and scatter over the leaves along with the fig slices and the drained onion rings.
- Whisk together the balsamic vinegar, honey, salt and pepper, whilst drizzling a small amount of olive oil a little at a time.
- For a main meal we like this with steamed quinoa or tagliata – sliced beef steak.