It’s no secret that ever since I found a fig tree growing near the entrance to another office on the road where I work I’ve become obsessed. I visit at least twice a week, climbing the wall, hanging off the gate, answering questions from the people who work in the office but never seem to want the figs.
There was some waiting to do, and for a while I thought maybe they’d never be ready. But good figs come to those who wait.
One day, the figs that had been hard and dry because soft and sweet and juicy, and my obsession went into overdrive. I’ve recruited help from my tallest colleagues to reach the fruit that wasn’t quite low hanging enough, and taught enthusiasts to forage for themselves.
My excitement has meant that there is a permanently stocked bowl of figs in the office kitchen, and in my fridge, and in my colleagues fridges. In short, there are suddenly a lot of figs to eat, and when that happens, sometimes you have to have an impromptu fig lunch.
What you need:
- 4-6 ripe figs, halved
- 4 slices sourdough
- Small amount of feta / goats cheese
- Drizzle pomegranate molasses
- A little olive oil
It’s really simple:
This is essentially a lunch of leftovers, so everything is open to interpretation, and it doesn’t get much easier than that!
- Heat up oil in a large pan over a medium heat, and add the figs cut side up until the skin begins to brown.
- Flip the figs cut side down and add a drizzle of pomegranate molasses (you could also use a pinch of brown sugar if you don’t have molasses). It will also start to caramelise into a a dark sticky liquid. Leave for 4-5 minutes to caramelise then transfer the figs to a plate
- Turn the heat down and rub one side of each slice of sourdough in the pans, lightly glazing it in the molasses glaze.
- Transfer sourdough onto a plate / board and top with the cooked figs. Crumble cheese over the top.
This is a good meal in itself, but if you’re feeling extra hungry, like me, you can serve with a green salad, or some couscous.