Ingredients

The following ingredients have 2 Servings
  • 2/3 cup Greek yoghurt
  • sea salt
  • 1/3 cup shelled unsalted pistachios
  • 6 figs (quartered)
  • 2 pears (firm but ripe, quartered)
  • 1- 2 tsp olive oil or butter
  • 3 cups salad leaves
  • HONEY & LAVENDER DRESSING:
  • 3 tbs extra-virgin olive oil
  • 1 tbs white wine vinegar
  • 2 tsp honey
  • 1 tsp dijon mustard
  • pinch of lavender
  • salt to taste

Instruction

  • 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.