Yotam Ottolenghi's fig salad recipe

Late summer and early autumn are peak time for figs. Any other time of the year, you will probably be getting fruit from great distances and, as figs don't ripen after picking, this normally means bland and dry. A great fig should look like it's just about to burst its skin. When squeezed lightly it should give a little and not spring back. It must be almost unctuously sweet, soft and wet. Once you've managed to find a fig that meets all these criteria, I guarantee a heavenly experience. Assemble this salad at the last minute and serve as a starter. Serves four. 2 small red onions 50g hazelnuts, with skin 60g radicchio, about half a small head, leaves torn roughly 40g picked basil leaves 40g picked watercress 6 ripe fresh figs 2½ tbsp olive oil, plus extra for roasting the onions 1 tbsp balsamic vinegar ¼ tsp ground cinnamon Salt and black pepper Set the oven to 200C/400F/gas mark 6. Peel the onions, cut each into two lengthways and then cut each half into three wedges. Place in an ovenproof dish, drizzle with a little olive oil, sprinkle with salt and pepper and roast in the oven for about 30 minutes, or until soft and golden. Remove and leave to cool. Before using, discard any dry layers and break the onions roughly with your hands into bite-size chunks. Turn down the oven to 140C/275F/gas mark 1. Once it reaches this temperature, scatter the hazelnuts in a small roasting tray and toast for 20 minutes. Remove from the oven, allow to cool and then break roughly with the side of a big knife. Assemble the salad on four individual plates. Mix the three leaves together and place a few on each plate. Cut the figs lengthways into four or six pieces. Place a few fig pieces and some roasted onion on the leaves. Top with more leaves and continue with the remaining fig and onion. You want to build up the salad into a small pyramid. In a small cup, whisk together the olive oil, vinegar, cinnamon and some salt and pepper. Drizzle this over the salad and finish with a scattering of toasted hazelnuts. • Yotam Ottolenghi is chef/patron of Ottolenghi in London.