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Warm Turkish fig salad

  • Star
  • Timer
    Cook 25 min
  • Chart 461.0 cal/
  • Chef hat Easy


Halve the Turkish figs. Drain and tear the mozzarella ball. Toast and chop the hazelnuts.


  1. 1 Brush the cut side of the figs with olive oil and cook in a hot griddle pan for 1-2 minutes, until just charred. Remove and set aside.
  2. 2 On a serving platter, arrange the watercress, mozzarella, figs and Parma ham, then scatter over the hazelnuts and basil.
  3. 3 To make the dressing, mix the harissa paste and oil with 1 tbsp warm water.
  4. 4 Season to taste, then drizzle over the salad and serve.

1 Review

  • Poppadom Pie Girl

    One word: gross