Fig and Orange, Pistachio Salad

All rights to images reserved  copyrights Alicia Lewis @ KitchenTakeovers
I love figs! there is just something magical about the scent and colour once the fruit is cut open. I will be featuring more of this great fruit whilst it is in season. The original recipe can be found in Ottolenghi's 'Plenty More'. What I wouldn't give to be in his test kitchen for a day (they probably wouldn't be able to get rid of me). I reduced the quantity of sugar, added in some raw pistachio and left out the cheese, rocket and dressing - making it a lot more versatile.

This recipe is great for practicing your sugar caramelisation technique, which is essential for making spun sugar decorations. Do not be afraid of the caramelisation process, yes, it is a delicate process, a fine balance between golden brown (amber) and dark brown (burnt!) literally blink and you'll miss it - and have to start all over again (I did this twice!). But, it can be done! you just need to be focused 100% for 3-4  minutes. 

Top Tip: The salad will keep for a few days in the fridge and can be eaten a number of ways over those few days.
Breakfast: add some freekeh grains or soaked oats, sprinkle a little chia seeds and you have a hearty breakfast.
Dessert:  as a dessert with thick yoghurt or clotted cream (I use Alpro coconut yoghurt).
Lunch/light dinner: Or like I did make up some couscous and toss this in with some feta cheese, and a sprinkling of coarse black pepper and lunch or dinner is sorted.

Warning! Hot melted sugar burns like you wouldn't believe, please becareful.

With that said...

Let's Cook!

Fig and Orange, Pistachio Salad

All rights to images reserved  copyrights Alicia Lewis @ KitchenTakeovers

serves 4-6

#As with all recipes on this blog unless otherwise stated they are my own; be kind enough to, link back to original, make, share and highlight - happy sharing #

All rights to images reserved  copyrights Alicia Lewis @ KitchenTakeovers


  1. Place a large frying pan on a low to medium heat and add half the sugar. Let the sugar dissolve without stirring for 3 minutes, or until the colour takes on a golden or amber colour. 
  2. Next place half the cut figs in the pan, cut side down and cook for 2-3 minutes depending on how firm your figs are. 
  3. Remove from the pan and add the second batch of figs, repeat the process. If there isn't enough juice in the pan to keep the figs from sticking just add a few tablespoons of orange juice. Remove the pan from the heat, and put the figs with the previous batch in a clean deep bowl/dish.
  4. Add the remaining sugar to the pan and return to the heat, allow the sugar to melt as before, add the orange rounds and allow to soak up the caramel on each side for ~1 minute or so.
  5. Remove the pan and add the orange rounds to the figs.
  6. Pour the orange juice and star aniseed into the pan, add a splash of vodka or aniseed liqueur to the pan and return to the heat on medium to high heat.
  7. Allow this liquid to reduce to about half the starting volume, remove from the heat and throw away the star aniseed only (keeping the liquid), leave the liquid to cool.
  8. In the meantime, remove the skins from the pistachio nuts and toss in with the caramelised figs and oranges.
  9. Once the orange liquid had cooled slightly, pour this over the orange and figs in the bowl. 
Leave to soak up the flavours and serve with the tips above, or as it is.


Till next time, EAT mindfully, DRINK responsibly, and EXERCISE your mind and body!!!

All rights to images reserved  copyrights Alicia Lewis @ KitchenTakeovers

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