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.
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- 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.
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