Even though it is getting colder, I often still like a salad. The addition of figs, red wine and cinnamon makes this feel more of a winter salad. This would also make a great light fresh starter. The figs and dressing can be made up two days in advance so a lot of preparation can be made. You can subsitute the chicken for parma ham or even just more bresaola to make it an even simpler salad to make.
4 chicken legs
1 tsp. dried oregano
Cucumber chopped into cubes
100g Feta cheese cut into cubes
1 red onion sliced
1 bag Rocket
8 slices of bresaola
For the Figs and Dressing
300mls red wine
100mls balsamic vinegar
1 cinnamon stick
1 tsp. ginger paste
Preheat the oven to 220 degrees.
Score the chicken legs with a sharp knife then rub the oregano, Zest and juice of the lemon, salt and pepper with a tablespoon of olive oil into the chicken. Cook in the oven for 20minutes or until the chicken is cooked through.
While the chicken is in the oven make the dressings and cook the figs.
For the figs, place all the ingredients (except figs) in a saucepan over medium-high heat. Simmer for 10 minutes. Add the figs and simmer for a further 3 minutes or until the figs soften slightly. Remove the figs and set aside. Return the pan to the heat and simmer liquid for 4-5 minutes until reduced to a slightly sticky sauce. Remove from heat, return the figs to pan, and then allow to cool.
Once the chicken is cooked leave to cool slightly then tear into strips.
To assemble, place a handful of rocket leaves in the centre of the plate, top with the cucumber, feta and sliced red onion. Scatter the chicken slices and bresaola. Cut the figs into four then place around the plate. Drizzle over the dressing and enjoy.