This is a great salad for when figs are plump and in season. It would be perfect as a dessert with Greek yoghurt or labna and honey to finish off a Middle Eastern inspired barbecue. You could also try it over meringue … or slices of flourless almond cake … or as an accompaniment to pancakes … the list goes on.
- 6 ripe figs, trimmed and quartered
- 6 ripe apricots, pitted and cut into quarters
- 1 punnet of raspberries, washed and dried
- 1 tbsp pistachios
- 2 tbsp orange juice
- 2 tbsp fresh mint, roughly chopped
Combine all of the ingredients in a bowl and gently toss to combine.