The figs have finally started to ripen, and boy am I excited. This is a really delicious salad of ripe fall figs, peppery radish and a nutty lemon barley. It’s then scattered with toasted almonds, drizzled with sweet honey and a balsamic-shallot vinaigrette. It would make a perfect fall lunch, or a great appetizer.
- 6 small figs, cut length ways.
- 3 radish, cut thinly
- 1/2 a head of frisée lettuce
- 1 cup of barley
- 2 cups of water
- 1 clove of garlic
- The juice of half a lemon and two slices for serving
- 1 tbsp of slithered almonds
- Sea salt
For the dressing:
- 2 parts olive oil to 1 part balsamic vinegar
- A good squirt of honey of other liquid sweetener
- 1 shallot, chopped finely
- A sprig of fresh thyme, chopped finely
- A pinch of sea salt and black pepper
To cook the barley, rinse thoroughly. Place in a saucepan with the water over a high heat. bring to a rapid boil for 5 minutes then drop to a medium simmer for 25, putting the lid on the pan. Keep checking the water level in the pan. As soon as the water has gone, remove from the heat and taste. I like my barley with a really nutty texture. If you like it softer, simply add more water and cook for longer, but don’t let it boil dry. Once cooked to your liking, add the juice of half a lemon, the chopped garlic, salt and pepper. Leave to cool slightly before adding to the salad.
To prepare the salad simply arrange ingredients as you desire. I like to layer the radish rounds and the figs in a circle and then serve the lettuce and barley salad in the center.
For the dressing add all of the ingredients to a sealable mason jar. Put the lid on and shake hard until oil has emulsified and the dressing is mixed.
To finish, scatter with the almonds and drizzle the honey over the figs and radish. Use a spoon to drip the vinaigrette over the salad.