This versatile and beautiful salad is perfect served alone, or as a side to a fragrant tagine. 

If you love a dish that is simple, delicious and looks impressive, you’ll love this salad. Figs are caramelised and intensified in sweet and luxurious fig jam, served on a bed on fresh lamb’s lettuce, crunchy celery and apple before being topped with flavourful pistachio nuts, then drizzled with a fruity olive oil. 
I love finding new ways to use store cupboard essentials and fig jam makes the perfect caramelising partner to the fresh figs, packing in condensed sweetness to enhance the flavour. Adding a few edible flowers, such as viola gives this dish the wow factor, opt for organic where you can. 


Serves 2 generously 


4 ripe figs, halved 
2 tbsp fig jam
2 handfuls of lamb’s lettuce 
Generous handful of flat-leaf parsley, finely chopped 
1/2 stick of celery, finely chopped 
1 Cox apple, finely sliced 
2 tbsp pistachios, chopped roughly
4 organic viola flowers, for decoration 
Generous drizzle of good quality extra virgin olive oil 



1. Heat the figs and fig jam in a pan over a medium heat for 4-5 minutes until the jam has reduced slightly.
2. In the meantime, arrange the lamb’s lettuce, flat-leaf parsley, celery and sliced apple in a bowl. Spoon over the warm, sticky figs and scatter with pistachios. Add on the viola flowers and drizzle generously with extra virgin olive oil. Serve immediately.



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