Seasonal special… Fresh figs with spiced yoghurt o
I love biting into sweet and spice, and this combination of fresh figs, sweet balsamic and spicy yoghurt topped with chopped red chillies is such a perfect blend of flavours – the right amount of sweet with a fiery kick. I remember picking fresh figs from a tree in the garden and making fig crumble while travelling around Tuscany a few years ago. So fleshy, juicy and ripe, and so incredibly sweet that it didn’t require much sugar. I’ll certainly be making the crumble again soon, but this time, when I saw these figs while shopping, I decided to try something spicy, savoury and sweet. And this just… well… worked!
- 2 pieces rye bread, toasted
- 1 1/2 tbsp rapeseed oil
- 1 tsp mustard seeds
- 1 tbsp sesame seeds
- 1/4 tsp asafoetida, optional
- 3-4 tbsp Greek yoghurt
- 10 curry leaves
- 1/2 green chilli, finely chopped, optional
- Start by placing the oil in a small pan and cook on low heat.
- Once it is warm (around 20 seconds), add the mustard seeds and when these start to pop, add the asafoetida, then immediately curry leaves, sesame seeds and chopped green chilli.
- This is now cooked and ready to pour into the yoghurt. Mix well into the yoghurt.
- Spread the yoghurt on the toasted rye bread, top with a few figs, drizzle a little balsamic vinegar and add a few chopped red chillies.
- Sprinkle some chopped coriander leaves if you have them.