Fig Salad Inspired By Yotam Ottolenghi

• 10 ripe figs
• 2 medium red onions (about 200g/7oz)
• 30 grams /1oz. rocket
• 20 grams /0.7oz. basil leaves
• 180 grams /6.3oz. chicory/radicchio
• 1/2 cup your favorite nuts (mines are walnuts and pecans)
• 1 1/2 teaspoons regular olive oil for cooking
• 1 teaspoon extra virgin olive oil for dressing
• 1/2 red wine vinegar
• 1/4 ground cinnamon
• salt and black pepper to taste
• a drizzle of honey or agave nectar for vegan version

1. Preheat the oven to 220C/425F. Peel the onions, halve lengthwise then halve each piece again to cut into wedges.
2. Place the onion wedges into a roasting tray, coat them with olive oil, season with a pinch of salt and pepper.
3. Roast in the oven for 20-25 minutes or until they are golden and soft. Turn them halfway through.
4. While onions are cooking, wash and drain rocket and basil leaves.
5. Dress rocket with extra virgin olive oil and red wine vinegar. Season with salt and pepper and set aside.
6. Cut off the bottom of radicchio, wash the leaves, drain and set aside.
7. Remove the onions from roasting tray when they are done, set aside to cool.
8. Turn down the oven to 160C/325F. Wash figs and choose 5 less ripen ones, halve them lengthwise and place into a roasting tray.
9. Sprinkle ground cinnamon on top, roast them in the oven for 20 minutes. While they are roasting cut rest of the fresh figs lengthwise, (4-6 pieces per fig) and set aside.
10. Have your plates ready and start assembling the salad. I used most of the whole radicchio leaves, (I think they are so pretty) tearing only a few when necessary.
11. Place them on the bottom of the plate, season with a few pinches of salt and pepper.
12. Place rocket and basil leaves on top, then place onions in the middle.
13. Remove roasted figs from the oven, plate them with fresh figs around onions.
14. Lastly scatter the nuts on top and add a drizzle of honey/agave nectar. Bon appetit!

figs, red onions, rocket, basil, radicchio, your favorite nuts, regular olive oil, extra virgin olive oil, red wine vinegar, ground cinnamon, salt, honey

Taken from food52.com/recipes/80921-fig-salad-inspired-by-yotam-ottolenghi (may not work)