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Fig & Pear Salad with Pistachio Crusted Labne and Honey & Lavender vinaigrette
This Fig and Pear Salad with Pistachio Crusted Labne and a Honey and Lavender dressing sounds a little fussy, but it really comes together quite quickly and easily. Promise!
Prep Time
30 mins
Cook Time
15 mins
Total Time
45 mins
Servings:
2
servings
Calories:
664 kcal
Course:
Salad
Cuisine:
Vegetarian
Ingredients
- ⅔ cup Greek yoghurt
- salt sea salt
- ⅓ cup pistachio shelled, unsalted
- 6 figs quartered
- 2 pear firm but ripe, quartered
- 1- 2 tsp olive oil or butter
- 3 cups salad greens
- HONEY & LAVENDER DRESSING:
- 3 tbs extra-virgin olive oil
- 1 tbs white wine vinegar
- 2 tsp honey
- 1 tsp Dijon mustard
- lavender pinch
- salt to taste
Instructions
- Place the yoghurt in a [amazon_link id="B001VZ5E40" target="_blank" ]fine mesh seive[/amazon_link] lined with cheesecloth and sit over a bowl. Refrigerate overnight. Discard the liquid.
- Meanwhile, place a dry [amazon_link id="B000GWG0T2" target="_blank" ]frying pan[/amazon_link] (don't add any oil) over a medium low heat and add the pistachios and cook for a few minutes, sitting now and then, until fragrant. Set aside to cool. Place the pistachios in a small food processor and process until until well chopped (be careful not to turn the pistachios into a paste) and place the chopped pistachios in a small bowl.
- Season the labne (strained yoghurt) with sea salt to taste and stir well to combine. Form into teaspoon sized balls and coat in the crushed pistachios. Cover and refrigerate.
- Return the frying pan to a medium heat and add the olive oil (or butter, if using) so that there is just enough to stop the fruit sticking and cook the figs and pears, cut side down, until golden (1 to 2 minutes). Place on a plate lined with paper towel.
- To make the dressing combine all the ingredients in a jar, except the lavender. Lightly crush the lavender between your fingers to release its scent and add to the jar and seal and shake to combine.
- Arrange the salad leaves on a platter and top with the figs and pears and pistachio crusted labne and drizzle with the dressing.
Cup of Yum
Nutrition Information
Calories
664kcal
(33%)
Carbohydrates
72g
(24%)
Protein
14g
(28%)
Fat
39g
(60%)
Saturated Fat
6g
(30%)
Cholesterol
4mg
(1%)
Sodium
79mg
(3%)
Potassium
867mg
(18%)
Fiber
11g
(44%)
Sugar
52g
(104%)
Vitamin A
1070IU
(21%)
Vitamin C
25.7mg
(29%)
Calcium
186mg
(19%)
Iron
2.2mg
(12%)
Nutrition Facts
Serving: 2 servings
Amount Per Serving
Calories 664
% Daily Value*
| Calories | 664kcal | 33% |
| Carbohydrates | 72g | 24% |
| Protein | 14g | 28% |
| Fat | 39g | 60% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 4mg | 1% |
| Sodium | 79mg | 3% |
| Potassium | 867mg | 18% |
| Fiber | 11g | 44% |
| Sugar | 52g | 104% |
| Vitamin A | 1070IU | 21% |
| Vitamin C | 25.7mg | 29% |
| Calcium | 186mg | 19% |
| Iron | 2.2mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.