Fig and Hazelnut Salad

Efendy Salata


Preparation info

  • Serves


    • Difficulty


Appears in


By David Dale and Somer Sivrioglu

Published 2015

  • About

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.


  • 135 g ( oz/1 cup) hazelnuts
  • 6 fresh figs
  • 150 g ( oz) wild (or baby) rocket (arugula)
  • 65 g (2⅓ oz/½ cup) crumbly goat’s feta


    Preheat the oven to 180°C (350°F/Gas 4).

    Put the hazelnuts in a baking tray and roast for 5 minutes. Remove from the oven and leave to cool. Rub the skins off. Crush the hazelnuts or roughly grind in a food processor Mix all the dressing ingredients in a bowl.

    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.