Wednesday, 5 September 2018

A fig salad and a brief come back


Hello all! It’s been a while since my last post. I have just returned from a great holiday in Portugal and I am super excited with what’s to come. In the beginning of the year I decided to go back to studying, I mean, to further my knowledge in nutrition and cooking. Always in search of good food, I have enrolled in a full-time diploma course in Gastronomy and Nutrition at the Le Cordon Bleu. I am looking forward to bringing a lot more deliciousness to the blog and to share it with you.

I am going to take a semi sabbatical from my weekly post whilst I am at the course. Apart from juggling freelancing jobs and family life, I will have to put a lot of my time into it. But I will keep posting on my Instagram account, so do please check it out on @margots.kitchen.

To say goodbye for now, I made a very simple and straightforward dish that is seasonal, fruity and satisfying. With the plump tomatoes growing in my garden, some figs and mozzarella di buffalo from my weekly farmer’s box, an easy salad was born. 


A seasonal plate.
My fig, tomato and mozzarella salad.

Fig, tomatoes and mozzarella di bufala salad

Ingredients 


You can keep the leftover from this dressing in the fridge for 5 days.
 
25 ml vinagre de Jerez (sherry vinegar), or balsamic


Juice and zest of 1/2 lemon

1 teaspoon sumac
1 teaspoon honey (optional)


100 ml Extra-virgin olive oil

5 ripe tomatoes, cut into quarters

3 figs, cut into quarters

2 Tablespoons fresh thyme, leaves picked

125 g mozzarella di bufala, chunks

Method

To make the dressing for the salad, combine the vinegar, lemon juice and zest, sumac, olive oil, thyme leaves and whisk well. 


Arrange the tomatoes and figs on a serving plate, and season. Place chunks of the mozzarella on top. Drizzle the dressing evenly over the tomatoes, figs and mozzarella. Enjoy!

A healthy note: Fig (Ficus carica) contains minerals and high levels of fibre and calcium. It also provides, magnesium, potassium, iron, copper and manganese. 


Tomato (Lycopersicon esculentum) stimulates the regeneration of liver tissue, tonifies the stomach, and purifies the blood. It helps relieve high blood pressure and headache. Although tomato is an acidic fruit, it alkalizes the blood after digestion. It contains lycopene, an antioxidant with anti-cancer properties (organic tomato products, like ketchups or sauces, deliver three times more lycopene than a non-organic brand). Cooking or eating it with olive oil, avocado or nuts, has been shown to increase its antioxidant properties. The carotenoids present in tomatoes are fat soluble and are well absorbed into the body with the fats mentioned above. You can see more recipes with tomato here, here and here.

Till sometime soon!

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