I recently fell for the idea of combining figs, hazelnuts and pomegranate molasses. I’ve ramped up the sweet/sharp thing already going on with the pom syrup and figs by adding a little feta and some pomegranate seeds, for fleshy pops of juice. This took a few minutes to assemble and although it’s not filling enough on its own as a main meal, it is one of the most perfectly delicious ways to begin; a total triumph in the contrasts department.
Figs, Feta and Hazelnuts with Pomegranate Molasses
3 ripe figs
1/2 a pomegranate
A little feta
Small handful blanched hazelnuts
A few leaves of lambs lettuce
1 scant teaspoon pomegranate molasses
1 tablespoon light olive oil
Mix the pom molasses and oil together in a small bowl. Arrange the lambs lettuce on a plate. Halve the figs and add them also. Break the hazelnuts slightly in a pestle and mortar and scatter over the figs, along with the feta. Hold the pomegranate half over a bowl and bash the skin with a wooden spoon until all the seeds fall out (remove any white bits that fall in). Sprinkle a few seeds over the salad and eat the rest. Spoon over the dressing. Serve.