Figs with basil, goat’s curd and pomegranate vinaigrette

Preparation info
  • Serves


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By Yotam Ottolenghi

Published 2010

  • About

Fresh European figs are available in summer and then make another short appearance in autumn. When they are good they are amazing, a word I use way too often, although in this case I totally stand behind it. The unctuous sweetness of a fresh fig, combined with its ripe-rich texture, is unbeatable. In Israel and Palestine fig trees are to be found everywhere, and picking the fruit and eating it straight off the tree is a childhood experience I am afraid I can’t replicate in the UK. Still, I