Goldenfruit Fruit Wholesalers

Serving size: Serves 2

INGREDIENTS
5 ripe figs, tops and bases trimmed, cut in half horizontally
good pinch of salt flakes
a few grinds of white pepper
1½ tbspgood quality extra virgin olive oil
1½ tbsp good quality chardonnay vinegar
50 gblue cheese (gorgonzola works well)
10 walnuts, toasted and coarsely chopped
8basil leaves, torn
1 tbsplightly toasted pepitas (pumpkin seeds)
2slices cornbread, chargrilled on both sides

METHOD
Take 2 sheets of baking paper, each about 30 cm (12 inches) long. On one sheet place the figs, cut-side down, then cover with the other piece of paper. Gently smash the figs using your fingers until they’re flat. Remove the top layer of paper, leaving the figs on the bottom sheet.

Turn the bottom sheet of paper upside down onto a large plate, then gently remove the paper. Lightly season with salt and pepper and drizzle with the vinegar and olive oil. Crumble the cheese over the figs, then scatter with the walnuts, basil and pepitas. Cut the warm toasted cornbread into soldiers and serve on the side.

Recipes from Rachel Khoo’s Kitchen Notebook by Rachel Khoo (Michael Joseph, $39.99). Drop by Rachel Khoo’s website.

Photography by Prue Ruscoe. Styling by Lucy Tweed. Food preparation by Leanne Kitchen. Creative concept by Lou Fay.

Concrete wallpaper from eurowalls. Aqua Lagoon plate from Freedom Australia.