I was going to call this Figs for Friday, an equally cringe making title but I guess I missed the opportunity there now that’s its Saturday. Instead last night after I spent some quality time with the M25 on my way home from work I made a version of this chicken and coconut korma, then watched a few episodes of 30 Rock until I nodded off in the chair and my husband declared I should go to bed. Sadly a fairly average Friday evening around here at the moment. I don’t know if it’s the change in weather but I have been feeling monumentally tired this week. I think blaming the weather is generally considered a reasonable conclusion for most things. Anyway, figs have been featuring a lot in our diet lately. I love fig season, my husband’s not so keen...which just means more for me.
A couple of things I’ve enjoyed. This salad is a riff on the super seed kale one I posted a few weeks ago. This time I cooked up some lentils with the rice, used toasted pistachios instead of the seeds, chopped up fresh figs instead of the dried cherries and used a few drops of balsamic vinegar in the dressing in place of the cider vinegar. Figs, pistachios and goat cheese work so well together. Sticking with that theme I also used figs on top of my favourite gluten free pizza crust with goat cheese, toasted pistachios, basil and some lambs lettuce. The sweet figs made a delicious pizza topping and cooked up perfectly under the grill.
I hope you find some delicious ways to enjoy figs before they disappear. Here are a couple more ideas from the archives! Have a good weekend x