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Salad has never looked so succulent! This one is a real showstopper thanks to the beautiful fresh figs and mustard seed speckles. But believe it or not, it tastes even more satisfying than it looks!

You will need

Serves 4

  • 200g spelt grain (or quinoa for gluten-free option)
  • 100g rocket
  • 60g roasted pine nuts
  • 2 Hass avocados, peeled and sliced
  • 6 fresh figs (or 6 dried figs), cut into wedges

For the dressing:

  • 2 lemons, juiced
  • 2 teaspoons seeded mustard (or dijon)
  • 5 turns of the black pepper mill (more the merrier)
  • Pinch of salt
  • 100ml olive oil

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10 mins to prep

20 mins to cook

  1. Step 1

    Cook the grain in water until soft, about 20 min. Alternatively, cook for 7 minutes in a pressure cooker. Rinse when cooked to cool, and let drain.

  2. Step 2

    Add to a bowl and mix through the rocket and roasted pine nuts, then add 1 of the diced avocados, and half the fig slices, and gently mix to combine. Place on a serving platter.

  3. Step 3

    Mix the dressing together, adding the olive oil last — drizzle it in slowly as you continue to whisk the mixture.

  4. Step 4

    Add the rest of the avocado slices and fig slices on top of your plated salad, drizzle over the dressing, and serve!

Recipe: Simon Toohey

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