Fig Salad

The figs are fat and juicy on the trees and as the season lasts only about three weeks you really have to try and make the most of them. Julia is a huge fan and has been eating them whenever she can; figs, honey and Greek yoghurt have been seen regularly at breakfast. This salad is very easy to prepare and with the goats cheese is a real taste of the Mediterranean at your table (I am aware that there is very little soy sauce used in Mediterranean cooking, call it fusion if you must...shudder). The following will serve three.



9 ripe figs
1 chicken breast
1 Lebanese cucumber
3 tomatoes
lettuce
1/2 an avacado
Goats cheese
Runny honey
Soy sauce
Balsamic vinegar

Mix equal parts of the honey and soy sauce so that you have about 1/4 cup of marinade. Marinate your chicken breast for 30 minutes and then cook in a frying pan until nicely browned. Rest the chicken and then slice and serve with the salad.
Cut figs open and place slices of goats cheese on top. Cook in your oven at 160C for 20 minutes.
Place lettuce leaves on plates with cucumber, avocado and tomato. Dress the salad with a sprinkle of good balsamic vinegar or extra virgin olive oil and lemon juice. Finish the salad with the cooked figs and sliced chicken.