Caramelised Fig, Fennel & Orange Salad
- Serves:
- 4
- Cooking Time:
- 25 minutes
- Special Diets:
- Gluten free, Vegan
- Print Recipe:
- 80g caster sugar
- 16 fresh figs, cut in half lengthways (500 grams)
- 4 medium oranges, peeled and 1cm thick slices (750 grams)
- 1½ tbsp. lemon juice
- 1 tsp Aniseed lightly toasted and crushed
- 1 small Fennel bulb, thinly sliced
- 1 garlic clove, crushed
- 50ml olive oil
- ¾ tbsp dry oregano herb
- Fennel fronds to garnish
- Coarse sea salt and Stoneground Cracked Black Pepper
- Place a large frying pan on a medium heat and add half the amount of sugar. Let it turn golden caramel. It should take only 2-3 minutes. Add the figs with cut side down in a single layer. Cook for 2 minutes until it just starts to soften. Turn it to cook for a further minute and remove from the pan.
- Add the remaining sugar to the pan, return to the heat and let it caramelise before adding the oranges. Leave it for 1 minute on each side. Remove the oranges and add to the plate of figs.
- Take the caramel off the heat and whisk in the lemon juice, Aniseeds, garlic, ¾ teaspoon of salt and Stoneground Cracked Black Pepper. Once combined whisk in the olive oil and set aside.
- Arrange the oranges, figs and sliced fennel on a large platter. Drizzle over the dressing and any leftover juices on the fruit plate. Sprinkle oregano and fennel fronds and serve.
0 Reviews Hide Reviews Show Reviews
- 80g caster sugar
- 16 fresh figs, cut in half lengthways (500 grams)
- 4 medium oranges, peeled and 1cm thick slices (750 grams)
- 1½ tbsp. lemon juice
- 1 tsp Aniseed lightly toasted and crushed
- 1 small Fennel bulb, thinly sliced
- 1 garlic clove, crushed
- 50ml olive oil
- ¾ tbsp dry oregano herb
- Fennel fronds to garnish
- Coarse sea salt and Stoneground Cracked Black Pepper
- Place a large frying pan on a medium heat and add half the amount of sugar. Let it turn golden caramel. It should take only 2-3 minutes. Add the figs with cut side down in a single layer. Cook for 2 minutes until it just starts to soften. Turn it to cook for a further minute and remove from the pan.
- Add the remaining sugar to the pan, return to the heat and let it caramelise before adding the oranges. Leave it for 1 minute on each side. Remove the oranges and add to the plate of figs.
- Take the caramel off the heat and whisk in the lemon juice, Aniseeds, garlic, ¾ teaspoon of salt and Stoneground Cracked Black Pepper. Once combined whisk in the olive oil and set aside.
- Arrange the oranges, figs and sliced fennel on a large platter. Drizzle over the dressing and any leftover juices on the fruit plate. Sprinkle oregano and fennel fronds and serve.
Related Products
Fennel Seed
Botanical Name: Foeniculum vulgare dulce We source Organic Fennel Seed from India and pack it in a Biodegradable, resealable, stand up paper bag. Fennel Seeds are the dried seeds from the fennel...
Stoneground Fennel Seed
Botanical Name: Foeniculum vulgare dulce We handcraft our Stoneground Fennel Seed from Organic whole Fennel Seed sourced from India to ensure purity and quality of our product. The whole Fennel...
Orange Peel
Type a description for this product here...
Rice Couscous Salad
1 cup Spice Zen Rice Couscous 2¼ cup vegetable stock (optional chicken stock) 2 tablespoons + 1 teaspoon olive oil 2 cups diced vegetables (onion, capsicum, sweet potato, butternut...
Customers Also Viewed
Barbecued Prawns with Garlic, Lime & Coriander
350g peeled and deveined large king prawns 1 tablespoon light olive oil ½ teaspoon sea salt ½ teaspoon Stoneground Fine Black Pepper Light olive oil spray 3 garlic...
Pan-Roasted Snapper with Garlic & Bay Leaves
Whole snapper, about 500g each, cleaned Extra virgin olive oil Salt flakes Freshly Fine Ground Black Pepper 4 large cloves garlic, skin on, smashed 3-4 Bay Leaves 1...
Honey Spiced Salmon
1 fillet (300gms) Salmon 3 garlic cloves, crushed 1 tablespoon lemon juice 1 teaspoon Roasted Ground Cumin 1 teaspoon Chilli Powder 1 teaspoon of Ginger Juice (or ½ teaspoon of...
Indian Mustard Seed Potatoes
1.25 kg potatoes 4 tablespoons rice bran oil 1.5 teaspoons Black Mustard Seeds 1.5 teaspoons Yellow Mustard Seeds 1 teaspoon Cumin Seeds ½ teaspoon Turmeric Powder 1 red onion -...
Aniseed
Botanical name: Pimpinella anisum We source Organic Aniseed from Egypt and pack it in a Biodegradable, resealable, stand up paper bag. Aniseed or Anise is an aromatic spice that has a warm, sweet...
Butter Chicken
Marinade 450 grams boneless chicken, diced into 1.5-inch pieces 1 tablespoon Lemon juice 1 teaspoon Spice Zen Butter Chicken Spice Blend ½ cup yoghurt (optional lactose free...
All Purpose Spice Blend - Mild
A versatile ‘taste transformer’, Spice Zen’s All-Purpose Spice Blend - Mild is sure to become a staple in any kitchen, infusing a complex, sophisticated and savoury richness to a...
Pumpkin Ravioli
METHOD 1 small pumpkin (approximately 500g) 1 teaspoon olive oil 100 g mozzarella cheese 100 g crumbled goats cheese ¼ teaspoon Spice Zen Ground Nutmeg ¼ teaspoon Spice...
Almond Cinnamon Pancake with Chai Spiced Almond Butter
For Chai Spiced Almond Butter 2 Cups Raw Almonds 1 teaspoon oil 1/2 teaspoon Salt 1/2 teaspoon Spice Zen Stoneground Cinnamon 1/2 teaspoon Spice Zen Stoneground Green Cardamom 1/2 teaspoon...
Golden Turmeric Latte
2 cups of milk (cow, goat, almond or coconut milk) 1½ teaspoon Spice Zen Turmeric Latte blend 2-3 teaspoon of raw honey (or agave syrup for vegans) Pinch of Spice Zen Stoneground...
Roast Chicken
1.6 kg whole free range chicken 1.5 tablespoons rice bran oil 4 garlic cloves, crushed 1 lemon (halved) 3 tablespoon Spice Zen All Purpose Spice Blend-Mild 1 teaspoon sea salt Rosemary...
Cold Press Raw Ginger Juice
Botanical name: Zingiber officinale This juice is produced on receipt of your order from fresh, raw, whole Organic Ginger Root grown in Northern NSW and Southern Queensland. It is Cold Pressed to...
