When fig season comes around, this easy and nutritious vegetarian salad is a great go-to for a light meal, appetiser, side dish or impromptu dinner party! They say variety is the spice of life and this lovely blend of greens, nuts, and seasonal fruit gives a feast for the senses in each bite.   

Method

1. Rinse the kale and red cabbage under cold water, then spin it in a salad spinner to remove excess water.

2. Transfer the kale and cabbage to a large mixing bowl and add the salt, lemon juice and honey. Massage the dressing into the leaves with your hands for 3 minutes to soften the kale. 

3. Leave to macerate for 25 minutes, then drain off any liquid and transfer the leaves to a serving bowl.

4. Add the figs, plums and nuts and toss well. Dress with hazelnut oil and garnish with small plums if preferred. 

 

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Ingredients

• 300 g kale, thick veins removed and leaves torn into pieces
• 1/4 red cabbage, thinly sliced
• 1 tsp fine sea salt
• 1 lemon, juiced
• 2 tbsp runny honey
• 6 fresh figs, quartered

• 2 large plums, stoned and sliced
• 30 g roasted hazelnuts
• 30 g walnuts
• 30 g blanched almonds
• 2 tbsp hazelnut oil
• a handful small plums, to garnish (optional)