Fig season is short, so I promised you a dessert that lets them shine: a spelt galette with a layer of milled flaxseed under the figs, which is where that extra fiber comes in.
Make it savory, by skipping the sugar and layering some goats cheese.
There’s a fresh fig salad below too, while they’re still around.
The Galette
Fresh figs on a spelt crust, folded at the edges so there’s no tin to line, scattered with pistachios and finished with a drizzle of balsamic glaze. It’s lovely with ice cream or crème fraîche, or serve it for breakfast next to Greek yogurt. Plan ahead, because the pastry needs a 2-hour chill (overnight works too).
Spelt, milled flaxseed, figs, and pistachios put four plants in every slice, with about 5g of fiber each. I like a dessert that earns its place on the plant count.
The last figs of the season are worth a proper salad, which would be lovely as a filling lunch, sweet, tangy, with a little crunch. You already know the leaves, figs, olives, onions, and pistachios happen to add up to five plants toward your 30 a week.
Fresh Fig Salad with Feta & Balsamic Drizzle
You’ll need
Soft salad leaves
Fresh figs, sliced
Feta, crumbled
Olives, sliced
Pickled red onions
Pistachios, crushed
Balsamic drizzle
Olive oil & squeeze of lemon for dressing
How to put it together
Arrange the leaves on a plate and dress with EVOO and lemon juice.
Scatter over the sliced figs, crumbled feta, sliced olives, and pickled red onions.
Top with the crushed pistachios.
Finish with a balsamic drizzle and a good glug of olive oil.
