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Walnut and Fig Salad

Serves 4

I love salads like this; it has everything I want; some crunch from the walnuts, oozy protein from the mozzarella, sweetness from the honey and figs and clean freshness from baby leaves and basil. Its super easy and quick to make but is a lovely salad for warm summer evenings, perhaps paired with some simple grilled chicken or fish.


100g walnuts

Pinch of salt

90g mixed baby salad leaves

8 fresh figs

125g ball of mozzarella

Small bunch of basil


150g clear honey

Few spring of thyme

Juice of half a lemon

Salt and pepper


  1. Heat the 160C and spread the walnuts out on a baking tray, roast in the oven for 10 mins to bring out the oils and then sprinkle with salt.

  2. To make the dressing; in a small saucepan heat the honey with the thyme sprigs to infuse. Set aside to cool.

  3. Wash and dry the salad leaves and put on a large platter or board. Pick the basil leaves, slice the figs and tear the mozzarella into small chunks. Scatter all of these and the cooled walnuts over the leaves.

  4. Squeeze the lemon juice into the honey, season and mix. Remove the thyme sprigs and pour into a small jug to serve alongside the salad. The honey may still be warm but I quite like that!



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I am always in the kitchen creating and tweaking recipes, its pretty much my favourite thing to do! 

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