Alosra supermarket is known for its terrific To-Go range of ready meals and superb salads.
The woman behind the range, food development specialist Sara Babar, shares one of her favourite recipes.
A culturally-inspired foodie, Sara always loved cooking for family and friends but never imagined turning it into a career.
Raised between Pakistan, Canada and Bahrain, her cooking is a reflection of the countries of her heritage.
In Bahrain she found there was no better fit for her than Alosra supermarket, which embodies the same ideals on food; quality and freshness above all else.
Sara joined Alosra as the in-house food development specialist in February 2014 and says the brand’s ‘think local’ campaign which aims to support local farmers, is something very close to her heart.
Saying 2015 is all about real and nutritious food, she adds: “The only secret to wholesome cooking is using fresh ingredients, keeping it simple and enjoying it with loved ones.”
Sara’s Caramelised Fig, Orange and Feta Salad
Bahrain is notorious for its humid, scorching hot summers. Our appetites decrease and what we crave are the little pick-me-ups that help keep us cool. What better way to beat the heat than with a light refreshing salad? This caramelised fig, orange and feta salad is just what you need to help keep you satisfied and going throughout the day. The fresh figs are a succulent addition to your greens and are complemented with a light balsamic vinaigrette.
This colourful, easy-to-make, hearty salad is the perfect way to greet summer and won’t disappoint.
Ingredients For the salad
• ¼ a cup brown muscovado sugar
• 8 ripe figs cut in half length wise
• 2 medium oranges peeled and cut into 1cm-thick rounds
• 1 ½ cup arugula
• 100g feta broken into small chunks
• 1 cup baby spinach
For the balsamic vinaigrette
• 2 cloves of garlic crushed
• 4tbsp good quality balsamic vinegar
• 8tbsp good quality extra virgin olive oil
• 2tbsp pure honey
• Pink Himalayan salt to taste
• Fresh black pepper to taste
Take two separate baking dishes and line them with parchment paper. Preheat the oven to 180°C for 15 minutes. Spread out the cut figs on one baking dish and the sliced oranges on the other one. Sprinkle the muscovado sugar evenly on the fruit and put them inside the oven. Let the fruit caramelise for 25 minutes or until the figs and oranges have a nice glaze on them. Once done take them out and let them cool slightly.
In a separate bowl mix together the garlic, balsamic vinegar and honey. Slowly add the olive oil while whisking until the dressing emulsifies.
Wash the arugula and baby spinach and lightly dress then with the balsamic vinaigrette. Lay it out on your serving plate and begin randomly placing the caramelised figs and oranges on the plate. Top with chunks of feta and drizzle the remaining dressing on top. Enjoy while the caramelised fruits are still slightly warm.