fig salad

Figs are popular Spanish fruit. They are harvested twice a year and their season is short and intense. The first occurs at the turn of June and July and the figs from this harvest are called "brevas" in Spain. The second season is in early September and the figs from this harvest are sold under the name "higos"

The first harvest of figs is usually smaller, so brevas are more expensive and are often considered better than higos. The brevas are a bit larger than the higos, but the higos are usually sweeter. 

The following recipe is not a traditional Spanish recipe. Unlike in Italy, salads made from raw, uncooked ingredients are practically non-existent in traditional Spanish cuisine. However, as we use typical Spanish ingredients, it can easily be served as an appetizer or accompaniment to some real Spanish food. The preparation is simple, and will not take you more than 5 minutes.


Serves 4

100 g rocket salad

100 g sliced ​​jamon

3 ripe figs

100 g fresh goats cheese

a handful of pine nuts

olive oil

juice of half a lemon



sliced figs


  1. In a small bowl, whisk in some olive oil with lemon juice and a little bit of salt.
  2. Put the washed rocket salad in a bowl and mix well with half the dressing, then move onto a plate.
  3. Top with a few slices of jamon and halved figs. Place some pieces of goats cheese in the middle. 
  4. Sprinkle with pine seeds and pour over the remaining olive oil/lemon dressing.

Note: Roasted or fresh pine seeds can be replaced by crushed almonds or other nuts. If you do not like goats cheese, it is also possible to use quality mozzarella or other fresh cheeses. 


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