© 2024 | http://angiesrecipes.blogspot.com
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© 2024 | http://angiesrecipes.blogspot.com
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 |
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- 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.
© 2024 | http://angiesrecipes.blogspot.com
 |
 |
© 2024 | http://angiesrecipes.blogspot.com
© 2024 | http://angiesrecipes.blogspot.com
...I've only had dried figs, I should try this.
ReplyDeleteLove figs and that blue plate in first photo. I know that the milk from fig leaves helps in removing warts on your skin.
ReplyDeleteFor me, figs are too sweet, but with feta cheese they can be interesting. Regards, Angie.
ReplyDeleteLooks wonderful, Angie. I am a fan of all the ingredients and I am sure that in combination they will be terrific.
ReplyDeletej'adooore tout simplement!!!! bisous
ReplyDeleteThe salad looks delicious! Take care, enjoy your day and the week ahead.
ReplyDeleteThat looks delightful!
ReplyDeleteOh I just love figs never thought about using feta what a treat!
ReplyDeleteWhen 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!
ReplyDeleteYummy
ReplyDeleteI 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.
ReplyDeleteSuch a tasty dish with (as always) looks so elegant and stunning!
ReplyDeleteThis is a combination of ingredients I have planned to make shortly. Yours is great!
ReplyDeleteBaked feta is a delight
ReplyDeleteThis 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!
ReplyDeleteI 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.
ReplyDeleteGracias por la receta. te mando un beso.
ReplyDeleteI can't get hold of fig leaves but i'm sure it's great anyway!
ReplyDeleteLooks amazing Angie.
ReplyDeleteThe 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.
ReplyDeleteWhat a dreamy salad!
ReplyDeleteJenna from the Painted Apron
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.
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