Joel had an idea for this new year, instead of setting resolutions that are inevitably negative and about deprivation we are setting goals for the year instead, for me its to write more on here, to see more paintings out of my 1001 paintings to see before you die and definitely getting started on our garden, I’m sure over the next few weeks there will be more set but I like the idea of striving to achieve something rather than giving something up, which in the dark days of January feels twice as miserable as any other time of year.
I think January is a tough month for people, the depths of darkness with no Christmas to look forward to, the weather tends to get colder, and of course everyone is feeling a little tight on funds after the festive period. Therefore I think we could all do with something bright an fresh to cheer us up, this is a great salad for sharing and you could definitely justify it if unlike me you are trying to stick to those resolutions – plus the dressing uses up some of that cheese board port you still have knocking around (the booze doesn’t count in food, everyone knows that) so why not invite a few people over and brighten up January together.
Oranges always feel like a bit of a faff to me and would normally grab a clementine or tangerine over their full size cousin as the convenience of being able to peel on the go is so easy so I think when you go to the effort with peeling and carefully slicing an orange it feels a bit special. Particularly when they are in season and at their best from closer to the UK at this time of year.
Caramelised Orange and Fig Salad
Adapted from Ottolenghi’s in Plenty More
Serves 4 as a light salad.
- 75g of caster sugar
- 4 Medium Oranges – peeled and cut into 1cm slices
- 8 Fresh Figs – quartered
- 200g Feta
- 1 bag Rocket
- 1 Bag Baby Kale – or other sturdy salad leaf
Port and Lemon Dressing
- 3 tbsp Lemon Juice
- 3 tbsp Port
- 1 tsp Fennel Seeds – toasted
- 4 tbsp Rapeseed or Olive Oil
Warning: I am crap at making caramel – its gone wrong so many times in the past but the last few times I have done it right so here is the best way I’ve found to do it.
Using a (clean and very dry!) flat based frying pan pour the sugar in ad shake the pan to distribute evenly, put onto a medium heated hob. DO NOTHING, do not touch, do not shake, do not stir, just stand and hold your breath. The sugar should begin to melt and turn a lovely well caramel colour.
If not – if it clumps into a horrible mess unlike me don’t throw a paddy just add a cup of water to the pan and stir to the sugar all dissolves and makes the washing up a lot easier, clean and dry your pan and try again – hey at least sugar is pretty cheap.
Whilst your sugar is melting (or before if you are really anxious to watch it) spread your salad leaves over a serving platter, arrange half of the figs on top and crumble over half the feta.
Once you have your lovely golden caramel add half your orange slices whilst keeping on a medium heat, turn them over after about a minute, by which time they should have a lovely shiny caramel coating, allow another minute on the reverse side, set to one side then repeat with the rest of the oranges.
When all your oranges are caramelised remove the pan from the heat and add your dressing ingredients into the pan along with the caramel, give a quick stir to combine then pour into a jug.
Arrange your Caramelised Slices of orange over your salad platter, scatter your remaining figs and feta over the top.
Serve warm with the warm port and lemon dressing.
Note: If you would like to use this dressing on other things – which I highly recommend as it’s delicious then add a 1½ tbsp of honey to the above ingredients as you wont have the sugar from the caramel to balance!
I hope you have a wonderful new year and you achieve all those goals you set big or small.
Fruits, Roots & Shoots 