This is what breakfast looks like for me at the moment – it could just easily pass for dessert though. It’s that good.
It’s coming to the tail end of fig season and these delicious babies are still quite readily available – but you might want to pounce because, like a one night stand, they won’t be hanging around for long.
Figs are a great source of potassium which is a major mineral in all of our cells. Potassium is a bit of an all rounder – along with sodium, it helps to control the working of our nerves and muscles, it helps to normalise our blood pressure and with the aid of magnesium it helps to preserve the calcium in ours bones. Figs are also low in kilojoules/calories and high in dietary fibre – if weight loss is a goal for you then they will help keep you feeling fuller for longer without the excess energy of other foods.
Fresh figs are one of the most perishable fruits, they should be purchased only a day or two in advance of when you are planning on eating them. Look for figs that have a rich, deep color and are plump and tender, but not mushy. Have a bit of a sniff if you’re unsure – they should smell a little bit sweet and a little bit fragrant – if they have a sour kind of aroma they’ve probably gone a bit past their use-by date.
- Prep Time : 5 minutes
- Cook Time : 5 minutes
- Yield : 10
Place a large non-stick pan over a medium heat.
Reserve half of the honey to use for the spiced nuts. Using a butter knife, spread the other half of the honey over the cut side of each of the fig halves and then place cut side down onto one side of the pan - reserving the other side for the nuts - it will save you some washing up time. Cook the figs for around 1-2 minutes then flip them over and cook for a further 1-2 minutes. If you've got really ripe figs they may need less, if they are a little firmer they may need a little more.
While you are grilling the flip side of the figs place the nuts into the other side of the pan. Toast for one minute and then pop the rest of the honey and the cinnamon over the top of the nuts and stir to combine - the nuts should be golden brown with a honey glaze.
To serve divide the vanilla bean yoghurt between 4 bowls. Scatter half of the spiced nuts on top of the yoghurt then place the figs on top of them. Scatter the remaining nuts on top of the figs and garnish with some mint leaves.