From the yesterday market I also managed to get hold of these wonderful figs:
not the dried stuff that we were able to get our hands on in Malaysia, but large, fresh and succulent once that I love and that work extremely well in this lovely
Fig salad
- 4-6 ripe figs cut into quarters or smaller
- large bunch of rocket leaves
- 20 baby tomatoes halved
- 50g of capers
- 150g of parma ham
- lime juice, olive oil, salt and pepper for the dressing
Mix all the ingredients together and drizzle with the dressing and you will end up with this:
The salad works well with any grilled meat and fish but I served it with
Oven roasted herbed salmon for 4
- 800g of salmon filet, skin off
- 500g of boiled baby potatoes skin on, halved
- handful of pitted black olives, halved
- handful of baby tomatoes, halved
- bunch of fresh coriander, basil and or dill
- juice from 2-3 limes and lime wedges for roasting
- dash of white wine
- olive oil, salt and pepper
In a large ovenproof dish place the salmon on a drizzle of olive oil to prevent from sticking. Arrange the potatoes, tomatoes and olives around the fish. Garnish with the torn up fresh herbs, a drizzle of olive oil and white wine, lime juice and season with salt and pepper. Arrange some slices of lime on top of the salmon and cover the dish in foil. Roast in 200C preheated oven covered for about 20 minutes and an additional 5 minutes uncovered. Easy to prepare some hours ahead and leave in the fridge until ready to roast.
Tonight I’m off for a cooking course on palm hearts (palmitos) another of my, but especially my kids favorites. So more on this tomorrow!
makanandcomida 
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