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    Yarg & fig salad

    by Martha Collison

    • Preparation time: 5 minutes
    • Cooking time: 20 minutes
    • Total time: 25 minutes 25 minutes

    Serves: 2 as a main, or 4-6 as a starter or side


    25g icing sugar
    ½ tsp mixed spice
    75g pecan nuts
    140g pack speciality figs
    1 tbsp olive oil, plus extra for brushing
    1½ tbsp balsamic vinegar
    1 tbsp honey
    ½ tsp Dijon mustard
    130g pack rocket, watercress and spinach salad
    75g Cornish Yarg, sliced 


    1. Start by making the candied pecans. Preheat the oven to 200ºC, gas mark 6 and line a baking tray with parchment paper. Whisk together the icing sugar, mixed spice and ½ tsp sea salt flakes with 2 tsp water in a small bowl to make a thick glaze. Add the pecans and toss until 
    well coated.

    2. Spread the nuts out on the prepared tray and bake for 10-12 minutes, or until the sugar is crisp and the nuts are golden (watch carefully so they don’t burn). Remove from the oven and allow to cool and harden, then break into pieces and store in an airtight container until ready to use, or for up to 1 week.

    3. Heat a griddle or frying pan over a high heat. Slice each fig in ½. Brush the cut side with oil, season then place each one onto the pan, cut-side down. Fry for 4-5 minutes, without turning, until softened and golden underneath.

    4. To make the dressing, put the oil, balsamic, honey and mustard in a jar, along with any juices from the griddle pan and some seasoning. Cover and shake well, then adjust the seasoning to taste. Arrange the salad leaves in a large serving bowl. Slice the Yarg into thin triangles and add to the bowl with the warm figs on top. Drizzle with dressing and finish with the caramelised nuts.

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    Martha’s tip Cornish Yarg is a great choice for this salad, but look out for Wild Garlic Yarg on selected cheese counters too, as this is wrapped in wild garlic leaves and adds a wonderful flavour.  


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