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Warm Turkish fig salad

  • 5.0 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

  • Sara

    It was great! Think is perfect for a summer meal, I’ve added a pinch of sugar in the dressing because of the bitterness of the sauce and used a little bit more than what was said.

  • Average per serving
  • Calories 461.0kCal
  • Fat36.4g
  • Saturated13.6g
  • Salt3.31g
  • Carbohydrates
  • Sugarg
  • Proteing
  • Fibreg