Kale and fig salad

For those who aren’t quite ready for soup season.

And for those who still love salads, all year round.

“What grows together, goes together.” Or so they say in wine.

This salad works well with any of our oils, but it is best with this season Olive Oil Club oil from the Tsapatsaris family in Sparta, who grow figs on their groves.

If you'd like to try the perfect pairing, it's not too late to join the club.

Here's the method:

Serves 4

Preheat the oven to 220°C.
Place the nuts and seeds on baking tray with a drizzle of extra virgin oil and salt.
Then bake for 10 minutes—due to the high fat content nuts can catch easily so keep an eye on them!
Leave to cool.
Cut the figs in half and place them in a baking tray with the blackberries, balsamic vinegar, salt, pepper and drizzled in olive oil.
Bake in the oven for 15-20 minutes until charred and jammy.
Remove the kale from the stalks then wash. Place in a bowl with a drizzle of olive oil and salt. Massage the kale until it becomes darker in colour and softer.
Once your figs and blackberries are cooked remove them from the oven and pour out the extra juices. Mix the juices with extra olive oil, black pepper and salt.
Assemble the salad - first the kale, then the roasted fruits, then the cheese, the toasted walnuts and seeds and finally the dressing. Then enjoy!

Make it your own:

This dish is plant-based, but if you'd like to make it vegetarian instead then a strong cheese, such as a blue cheese or mature cheddar pairs beautifully with the sweetness of the figs.

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