Baked Feta Salad with Figs

Fig leaves add a great mediterranean flavour to the feta as it bakes. If you can't get hold of any, then simply use a piece of foil to wrap the feta. The combination of briny feta, sweet ripe figs and earthy roasted pinenuts makes this late summer/early autumn salad a winner. For a more substantial meal, toss some cooked quinoa, legumes or grains with greens as the salad base.

Salad	Maple Syrup Za’atar Dressing
2 Large fig leaves, optional Olive oil 200 g Block feta 1 tsp Maple syrup 1/3 tsp Pul biber chilli flakes A sprig oregano or thyme 6-8 Small ripe figs, halved 50 g Arugula 15 g Flat parsley leaves 2 tbsp Pinenuts, toasted	1 tsp Maple syrup 2 tsp Dijon mustard 4 tbsp Olive oil A splash Tabasco 1 Lime, juiced 2 tsp Za’atar

Heat the oven to 220C/430F. Grease a small casseole dish with olive oil. Set aside.
Whisk together the dressing ingredients until emulsified.
If you’re using the fig leaves, lay a fig leaf in the base of an oiled casserole, then top with the feta. Drizzle over the maple syrup and a little olive oil, then scatter over the pul biber. Put the thyme sprig on top and cover with another fig leaf and secure with toothpicks. If you don't use fig leaves, then just put the feta in the middle of the casseole on a large piece of foil, wrap feta loosely in the foil. Bake for 10 minutes until softened, then unwrap and bake for 5-10 minutes more to caramelise.
Meanwhile, halve the figs and dress the arugula and parsley leaves with some of the dressing. Pile the salad onto a platter, then top with the feta and figs. Drizzle with the remaining dressing and garnish with the toasted pinenuts.

22 comments:

Tom 26/8/24 12:37: ...I've only had dried figs, I should try this.
DEZMOND 26/8/24 12:58: Love figs and that blue plate in first photo. I know that the milk from fig leaves helps in removing warts on your skin.
JoAnna 26/8/24 13:07: For me, figs are too sweet, but with feta cheese they can be interesting. Regards, Angie.
David M. Gascoigne, 26/8/24 13:48: Looks wonderful, Angie. I am a fan of all the ingredients and I am sure that in combination they will be terrific.
sotis 26/8/24 14:34: j'adooore tout simplement!!!! bisous
eileeninmd 26/8/24 15:07: The salad looks delicious! Take care, enjoy your day and the week ahead.
Brian's Home Blog 26/8/24 15:11: That looks delightful!
Whats Cookin Italian Style Cuisine 26/8/24 15:24: Oh I just love figs never thought about using feta what a treat!
Carol @Comfort Spring Station 26/8/24 15:36: When I was a pre-schooler, my family lived in a little house with a fig tree in the backyard. Your recipe made me smile. Thank you!
Christine 26/8/24 15:50: Yummy
DeniseinVA 26/8/24 17:54: I love how you have used those fig leaves. I don't think I have seen them around here but what a perfect way to display this lovely meal.
Ben | Havocinthekitchen 26/8/24 20:00: Such a tasty dish with (as always) looks so elegant and stunning!
Cooking Julia 26/8/24 23:24: This is a combination of ingredients I have planned to make shortly. Yours is great!
roentare 26/8/24 23:39: Baked feta is a delight
Heidi 27/8/24 00:38: This salad is the perfect way to use fresh, in season ingredients. I especially love the splash of tabasco you added to the homemade Za’atar Dressing. It really makes both the dressing and the salad extra fabulous!
My name is Erika. 27/8/24 02:30: I had fried feta in Greece and it was really yummy. I bet this baked feta is equally delicious. I hope you had a great start to the week.
Citu 27/8/24 03:00: Gracias por la receta. te mando un beso.
Sherry's Pickings 27/8/24 04:13: I can't get hold of fig leaves but i'm sure it's great anyway!
Margaret D 27/8/24 07:16: Looks amazing Angie.
Happy Retiree's Kitchen 28/8/24 08:56: The figs look amazing, I wish we could grow them to get the leaves, but we can buy figs when in season. Such a delicious salad.
Anonymous 28/8/24 15:00: What a dreamy salad!
Jenna from the Painted Apron
Raymund | angsarap.net 29/8/24 00:42: This salad sounds like a delightful blend of flavors and textures! Baking feta in fig leaves is such a unique touch, it adds a subtle Mediterranean flair that pairs beautifully with the figs and pinenuts.