First posted: Feb 16, 2015

Honey-Roasted Fig and Feta Salad


I am delighted to give you, after many weeks, an actual, real recipe. Yay. And because it’s been so abominably long since I did, what better way than to celebrate by means of a figgy feast? I love that February in South Africa means figs, I mean, there’s this Spiced Fig Ice Cream and then there’s this gorgeous Fig & Honey Crumble with Lavender and Coconut (swoon). And then there’s this gloriously simple Fig and Feta Salad that leaves the figs to shine in all their honey-roasted glory. You could of course swop in gorgonzola or goats cheese for the feta, but this is what I usually have hanging around in my fridge and it works beautifully.



Cooks in:        Serves:4

  • 4 fresh figs, quartered
  • 1 Tbsp olive oil
  • 1 Tbsp honey
  • 1/3 cup pecan nuts, roughly chopped
  • 100g feta, soft goats cheese or gorgonzola
  • 2 large handfuls baby spinach or mixed salad leaves, rinsed
For the dressing
  • 1 Tbsp balsamic vinegar
  • 3 Tbsp olive oil
  • 1 tsp honey
  • Pinch of salt

What to do

1. Pre-heat oven to grill setting. Coat the figs with the honey and olive oil and place cut-side-up in an oven proof dish. Grill until golden and ‘blistered’, about 6 minutes.

2. Meanwhile, gently toast the pecan nuts in a dry pan over medium heat, being careful not to let them burn. Set aside to cool.

3. Remove the figs from the oven and set aside to cool while you make the salad dressing. To make the dressing, combine the ingredients in a small clean jam jar with a lid, shake vigorously until well combined and then check for seasoning and balance of flavour, adjusting accordingly.

4. Place your salad leaves on a clean serving platter, gently place over the fig quarters, then scatter over the pecan nuts and feta.

5. Drizzle over the dressing just before serving.

Photo Credit @CurtisGallon

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