Ingredients
- 1 (450ml) tub greek yoghurt
- 2 (approx.) large garlic cloves, finely chopped or grated
- 1 (25g) bunch dill, leaves picked and finely chopped
- 1 lemon, zested, plus a squeeze of juice
- 1 (approx.) good pinch sea salt
- 1 tsp olive oil
- 85g (approx. 5) dried figs, finely chopped
- 1 (approx.) red chilli, finely chopped
- 2 tbsp brandy (optional)
- 1 tsp hot honey
- 1 drizzle extra-virgin olive oil
Method
Step 1
In a bowl, combine the yoghurt, garlic, dill and lemon zest. Season generously to taste with sea salt, freshly ground black pepper and a squeeze of lemon juice. Smooth the surface with the back of a spoon, making a little well in the centre to hold the figs; set aside.Step 2
Heat the olive oil in a frying pan, add the figs and toss over a medium-high heat for 2-3 mins. Add the chopped chilli, cook for 1-2 mins, then tip in the brandy (if using) and continue to cook until the liquid has evaporated. Drizzle over the hot honey, tossing to coat, then turn off the heat and leave to cool a touch.Step 3
Spoon the warm figs over the yoghurt, drizzle with a little extra-virgin olive oil and serve immediately.Step 4
Recipe Tip: Make canapés with leftover figs: cut a slit, fill with ½ tsp dolcelatte cheese and wrap in prosciutto.