This has been the house salad ever since I opened my Sydney restaurant in 2007. It was one of my team’s first creations, and I must confess it has one non-Turkish ingredient—mustard, with the seeds left in. If it’s winter and figs are out of season but you’re desperate to serve this, you could soak dried figs in warm water for 15 minutes. It won’t be quite as luscious as the fresh version, but it will still be delicious.
Put the hazelnuts in a baking tray and
Remove the stalks from the figs and slice each fig into six pieces, lengthways. Toss the rocket and nuts in a salad bowl with the dressing. Crumble the feta and sprinkle over the salad. Top the salad with the fig slices and serve.
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