Helmsley + Helmsley created this recipe for British Vogue. The perfect lunch between shows, this easy fruitful salad will keep you fashionable and feeling great during a busy fashion week schedule. A perfect way to celebrate fig season and enjoy a healthy bite bursting with color and flavor. See what else Helmsley + Helmsley is cooking up and enjoy this recipe below.
use organic ingredients where possible
serves 4 people as a starter
1 medium onion, thinly sliced into rounds
2 tablespoons of apple cider vinegar – we like Higher Nature
1 cup of hot water
75g dried chestnuts – we like The Organic Collection
3 large fresh ripe figs, sliced into 8, or 8 dried figs, sliced
2 large handfuls of spinach or lambs lettuce or other greens
2 tablespoons of balsamic vinegar – we like Bionature Organic
½ teaspoon of raw honey – we like Raw Health
3 tablespoons extra virgin olive oil
Sea salt and cracked black pepper to taste
Marinate the thinly-sliced onion rings in vinegar and hot water for 5-10 minutes whilst you prepare the rest of the ingredients.
Rinse and dry the green leaves and pile onto a serving plate.
Slice the chestnuts and scatter over the leaves along with the fig slices and the drained onion rings.
Whisk together the balsamic vinegar, honey, salt and pepper, whilst drizzling a small amount of olive oil a little at a time.
For a main meal we like this with steamed quinoa or tagliata – sliced beef steak.