Ingredients

Ingredients

• 2 large (optional) fig leaves
• a drizzle olive oil, plus extra for the tin
• 200g block feta
• 1 tsp runny honey
• a good pinch pul biber chilli flakes
• a sprig oregano or thyme
• 8 ripe figs
• a large handful (or a mix of flat-leaf parsley and spinach) rocket
• 30g flaked almonds, toasted

HONEYED ZA’ATAR DRESSING

• 1 tbsp runny honey
• 2 tsp Dijon mustard
• 4 tbsp olive oil
• a splash Tabasco
• ½ lemon, juiced (or 2 tbsp of juice)
• 2 tsp za’atar

Directions

Method

• STEP 1

  Heat the oven to 220C/fan 200C/gas 7 and whisk together the dressing ingredients until emulsified.

• STEP 2

  If you’re using the fig leaves, lay these in the base of an oiled roasting tin, then top with the feta (or just put the feta in the middle of the tin on a large piece of foil). Drizzle over the honey and a little olive oil, then scatter over the pul biber. Put the herb sprig on top and either wrap the feta in the fig leaf and secure with a cocktail stick, or wrap loosely in the foil. Bake for 10 minutes until softened, then unwrap and bake for 5-10 minutes more to caramelise.

• STEP 3

  Meanwhile, halve the figs and dress the rocket 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 almonds.