Grilled Fig Salad With Spiced Cashews Food

HONEY GLAZED GRILLED FIG SALAD WITH FETA, PISTACHIO AND MIZUNA

Steps:

• Whisk together the vinegar, honey, orange juice and some salt and pepper to combine. Slowly whisk in the olive oil until emulsified. Set aside.
• Heat a charcoal or gas grill to high for direct grilling. Brush the figs with some olive oil, season with salt and pepper and grill, cut-side down, just until slightly charred. Remove to a plate.
• Toss the mizuna with some of the vinaigrette. Transfer the mizuna to a platter and arrange the figs over top. Sprinkle with the feta and pistachios and drizzle some of the remaining dressing over top. Serve at room temperature.

GRILLED PORK TENDERLOIN WITH FRESH FIG SKEWERS

Steps:

• Prepare a hot fire in your grill. Brush the tenderloin with the olive oil and season with salt and pepper.
• Remove the skewers from the water. Pierce the figs through the middle with a metal skewer or ice pick to make a hole. Then thread 3 figs onto each rosemary or wooden skewer. Lightly brush the figs with olive oil.
• Place the pork tenderloin directly over the fire. Grill for 2 to 3 minutes per side (the center-cut pork loin filet for 5 to 7 minutes per side), turning a quarter turn at a time, until an instant-read meat thermometer inserted in the thickest part registers 140°F for medium and the meat is juicy and slightly pink in the center.
• At the same time, place the skewered figs over the fire, turning several times and cooking for about 5 to 6 minutes until they are heated through. When they're caramelized and soft, remove the skewers from the heat and keep warm.
• Let the pork rest for about 5 minutes, and then cut on the diagonal into 1- to 2-inch-thick slices.
• To serve, arrange 3 slices of pork with a skewer of figs on each plate, all topped with crumbled goat cheese, drizzled with 1/2 teaspoon honey, and a sprinkled with chopped rosemary.

SPICED HONEY-GLAZED HALLOUMI & FIG SALAD

Steps:

• Heat the grill to its highest setting. Put the fig halves on one half of a baking sheet and drizzle with half the honey. Dry-fry the ras el hanout in a hot pan for 1 min. Mix the remaining honey with the toasted ras el hanout and 2 tbsp of the olive oil. Toss the slices of halloumi in the mixture and spread out on the other half of the baking sheet. Grill everything for 3 mins, flip the halloumi over and put back under the grill for a further 3 mins or until the halloumi is golden and the figs are softened.
• Whisk the remaining oil with the sherry vinegar and season to taste. Arrange handfuls of the rocket on six plates and drizzle with the dressing. Top with the figs, halloumi and prosciutto, then finish with the toasted almonds.

GRILLED FIG SALAD

Steps:

• Snip the tiny stem end off each fig and cut in half lengthwise.
• Mix vinegar, brown sugar, and cinnamon together in a medium bowl.
• Add the figs and gently toss to coat.
• Let sit while you heat a grill (indoor or outdoor).
• If necessary, coat your grill with a little olive oil.
• When ready, grill the figs (reserving all of the marinade in the bowl) for about 2 to 3 minutes per side or until grill marks appear -- don't overcook as the figs will become too mushy. Remove figs to a plate.
• To the reserved marinade, add olive oil, lemon juice, mustard, salt and pepper, whisking well to completely incorporate.
• Place greens in a large salad bowl; toss with dressing, then mound equal amounts on 4 individual serving plates.
• Place 2 fig halves decoratively over each plate of greens and serve.