Fresh Figs in Crisp Salad

Fresh Figs in Crisp Salad
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

Method:

1. Refrigerate all chopped fruit and vegetables till required.
2. Quarter figs, refrigerate till required.
3. Whip dressing well in a small bowl, till opaque.
4. Refrigerate till required.
5. Rub the inside of a large wooden or glass salad bowl, with garlic flake.
6. Put drained pineapple, apples, pomegranate into bowl.
7. Add all other chopped veggies, except those for garnish.
8. Toss with fork, pour beaten dressing, add chopped figs.
9. Toss again, till flavours blend.
10. Garnish with leaves, cabbage, and sliced fig.
11. Serve cold and crisp.

Making time: 20 minutes
Makes: 2 servings
Shelflife: Best fresh