As we move through September, fig season hits its stride - plump, jammy, and perfect for caramelising in a sticky miso sesame and honey glaze. Paired with ribbons of late-summer courgette, still abundant this time of year, this salad is a celebration of the season's last real burst of warmth before autumn sets in. Creamy goats cheese and earthy borlotti beans round it out, while a drizzle of our Tahini Lime dressing ties the whole thing together with a bright, zesty finish.
INGREDIENTS
Serves 4:
* 1 punnet (8) figs, halved
*A generous drizzle of the Miso Sesame dressing
*2 tbsp honey
*1 whole courgette, peeled into ribbons
*Juice of ½ lemon
*A generous glug of extra virgin olive oil
*A pinch of flaky Maldon salt
*¼ jar borlotti beans, drained
*½ block soft goats cheese
*Handful of fresh mint, finely chopped
*A drizzle of the Tahini Lime dressing
INSTRUCTIONS
Step 1:
Begin by preparing your figs, courgette, and goat's cheese so that everything is sliced and ready to go.
Step 2:
In a pan, add a generous drizzle of the Miso Sesame dressing and the honey, and heat until bubbling. Drop in the halved figs and cook until soft and caramelised, with sticky golden edges. Set aside.
Step 3: With a peeler, slice your courgette into ribbons and place in a large bowl with the lemon juice, olive oil, and a pinch of Maldon salt. Massage with your hands until the courgette ribbons soften and take on that lovely silky texture. Leave to sit for around 10 minutes.
Step 4:
Transfer the courgette ribbons to a platter and top with the drained borlotti beans, followed by your caramelised figs. Spoon over dollops of the soft goats cheese, finish with the chopped mint and a final drizzle of the Tahini Lime dressing. Serve!
