Caramelised fig, orange and feta salad from Plenty More (page 44) by Yotam Ottolenghi

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Notes about this recipe

  • Eat Your Books

    This recipe is on p.32 in the US edition.

  • whattocook on September 08, 2023

    Well it took longer than 2-3 minutes for my sugar to caramelize, more like 12 min but then I had the temp very low (as I knew I would burn the sugar).I used the melt chocolate temp setting on my range delightful results. I only caramelized ¼ C Sugar. I created a thin layer of sugar in a stainless-steel frying pan and had enough room in the skillet for one batch. The sugar turned a beautiful dark brown and the figs and orange looked delightful. For the dressing I did not have Pernod so I used 1T whiskey. Initially the dressing tasted a bit tart so I squeezed a bit of the juice from the orange ends into the dressing and added about ½ t honey. Definitely improved the taste. I did not have agrulia, so another substitute. I used baby spinach. Also sprinkled some fresh broccoli sprouts over the top to serve. I deviated a lot from the original recipe, but used the ingredients I had on hand and the result was delicious. I think the whiskey was too strong and bitter. Will try again.

  • Ganga108 on February 27, 2022

    Caramelised figs are one of the great ways to use figs, especially later in the season when they are lusciously juicy and soft. Caramelised figs can be used in a whole range of sweet and savoury dishes. Here we pair them with oranges (also caramelised), feta, and, would you believe, pernod. A delicious, moreish salad.

  • JLDuck on December 31, 2018

    I modified it to make it suitable for an Indian meal. Worked a treat. Mainly removed the feta and changed the dressing. Will definitely make the recipe. The caramelised fruit was relatively simple and very tasty.

  • cultus.girl on February 27, 2018

    We really enjoyed this salad just as it was. Pernod flavoured it beautifully.

  • Dishyrishie on February 05, 2017

    Next time we'd use marinated goats cheese to give a bit more acidity. We also didn't have Pernod so used gin instead. Think Pernod would have been a bit too much aniseed.

  • Avocet on August 30, 2015

    We were not impressed with this salad. There is a lot of fussing with the figs, oranges and dressing that sounded interesting, but we felt ultimately detracted from the clarity of the flavors of the ingredients. The amount of the Pernod was excessive, even though I reduced the amount. The anise seeds were a good addition, however.

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