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Honeyed rosemary figs with yogurt
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2 rosemary sprigs
12 figs, quartered
250g Greek yogurt
50g roasted chopped hazelnuts
small handful roughly chopped mint
1. In a small saucepan, heat the honey and rosemary with 50ml water until the honey has dissolved. Pour over the figs and set aside for at least 15 minutes.
2. When ready to serve, spread the yogurt on a serving plate, then spoon over the figs and their juice. Sprinkle the hazelnuts on top, garnish with the mint and serve
This recipe first appeared in Waitrose Food, September 2017 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
This recipe was first published in September 2017.