I really could happily live off salads forever, especially this fig, feta and pancetta salad. If iceberg lettuce and greens are as far as your salad imagination goes, please allow me to enlighten you. It’s so fun creating wholesome and filling salads, mixing together different flavours, textures and dressings. Who said healthy had to be boring?

I absolutely love figs. Dried figs are a perfect mess-free and energising snack, yet they’re even better fresh. With no peeling or de-seeding involved, just slice them up and you’re good to go! Pairing these sweet and juicy figs with salty pancetta and feta, it’s a match made in heaven.

Kale definitely seems to be the ‘in’ vegetable right now, it’s quite amusing really. But it’s no wonder as these more waxy, rough-tasting greens are one of the healthiest vegetables on the planet.

I normally use spinach, rocket or iceberg lettuce as the base of my salads, but decided to give raw kale a go, as it beats the other leafy greens by a long shot (spinach being not too far behind). The texture is very different and reminds me of cabbage. It’s more earthy and has a real bite to it which I like, although I would say it’s an acquired taste.

I almost always add nuts to my salads, I can’t get enough of them! Pecans and macadamia nuts go wonderfully with this dish for an extra crunch.

Put the large fig piece, pancetta roll and pecan nut all on your fork – pop it in your mouth in one go and you’ll think you’ve died and gone to heaven.

This salad is perfect for a light lunch/dinner or starter. And it only takes about 10 minutes.

For more salad inspiration, check out this quinoa and roast vegetable salad with feta, or this hearty healthy bean salad.

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Fig, Feta and Pancetta Salad Recipe

Ingredients

(Serves 1)

• Large bunch of raw kale leaves
• 3 fresh figs, cut in half
• Handful of feta cheese, cubed
• 6 strips of pancetta
• Small handful of pecan and macadamia nuts

Dressing

• 2 tablespoons of olive oil
• 1 tablespoon of balsamic vinegar
• 1 teaspoon of wholegrain mustard
• pinch of sea salt and seaweed to taste

Method

In a decent size bowl, place the raw kale leaves at the bottom, followed by the remaining ingredients placed on top. Roll up the pancetta strips or cut it up in to bite size pieces.

In a small bowl, pour in the salad dressing ingredients and whisk together nicely with a fork (or shake in a sealed jar). Drizzle this on top of the salad to finish. Now tuck in!

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I had more of the ingredients left so decided to make the salad again, but added some avocado and cherry tomatoes. A tasty packed lunch to look forward to 😊 xx