Ingredients

• 2 - fresh, plump, ripe figs
• 1 tbsp - fresh pomegranate kernels
• 1 slice - canned pineapple, chopped into 8 pieces
• 2 slices - apples, cubed
• 4 to 5 - baby tomatoes, halved
• 2 - celery leaves, shredded roughly
• 1 sprig - spring onion, finely chopped
• 1 tbsp - tender fenugreek leaves, no stalks
• 1 - small, green capsicum
• 1 - small flake garlic, mashed to soften
• 1 tbsp - lightly roasted sesame seeds
• For Garnish:
• 1 tbsp - cabbage leaves, shredded to thin strands
• 1 tbsp - salad leaves, shredded to thin strands
• 1 - fig, thinly sliced
• For Dressing:
• 1 tbsp - olive oil
• 1 tbsp - lemon juice
• 1 tbsp - syrup of pineapple can
• 4 to 5 - mint leaves, finely chopped
• 10 to 12 - basil leaves, finely chopped
• 1/4 tsp - chilli flakes
• 1/4 tsp - mustard paste
• salt to taste

How to Make Fresh Figs in Crisp Salad

• Refrigerate all chopped fruit and vegetables till required.
• Quarter figs and refrigerate till required.
• Whip dressing well in a small bowl, till opaque.
• Refrigerate till required.
• Rub the inside of a large wooden or glass salad bowl with garlic flake.
• Put drained pineapple, apples and pomegranate in to the bowl.
• Add all other chopped vegetables, except those for garnish.
• Toss with fork, pour beaten dressing and add chopped figs.
• Toss again, till flavours blend.
• Garnish with leaves, cabbage, and sliced figs.
• Serve cold and crisp.