Four figs, a hundred pence and one salad

I have to admit, I love a bundle deal. ‘Buy one get one free’? Yes please. ‘Three for two’? Go on then. Despite often falling for such base marketing tactics, I’m aware how bad a habit stockpiling food can be. We’re sold more and more of everything for less and less each year and it’s making us a greedy and wasteful bunch. It pains me to throw away uneaten food bought on a whim. We’ve all found a bag of slimey salad or a bendy carrot rotting at the back of the vegetable drawer at some point and, no doubt, winced at sending it straight to landfill. I’m definitely still learning the art of entirely waste free food shopping but it’s getting easier with the help of some trusted Salad Club recipes to make the most out of leftovers and store cupboard overflow. Plus I have a secret weapon – a ravenous baby currently indulging in an extensive tasting menu of puréed fruit and vegetables!

En route home from walking the dog on Sunday, the low Autumn sun caught this alluring box of figs and its even more alluring ’4 for 100p’ label outside my local greengrocers on Rosendale Road. The dying heat of the sun, my rumbling tummy and the memory of some leftover prosciutto in my fridge lead to a swift fig purchase, then sped me home to compile this delicious salad. Nothing goes to waste here – I like to eat the figs with the skin on but feel free to peel them if you’d prefer.

Fig, prosciutto, mozzarella and basil salad.

Cutting from stem to base, quarter your figs and lay the pieces around a plate with the pink flesh face up for all to admire. With your hands, tear up some slices of prosciutto, a ball of fresh mozzarella and a generous handful of basil leaves then scatter everything over the figs. In a lidded jar, shake 2 tablespoons of olive oil, 1 tablespoon of balsamic vinegar, 1 teaspoon of honey and some salt and pepper until emulsified and drizzle over the salad. Waste not, want not and what not.

Rosie

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