50g pistachios, roughly chopped
1 tbsp clear honey, plus extra to serve
6 figs, halved
1. Heat a large non-stick frying pan and toast the nuts with a little salt for 1-2 minutes, until golden. Tip onto a plate and wipe the pan clean with kitchen paper.
2. Pour the honey into the hot pan and add the figs, cut-side down. Cook for 4-5 minutes, until a caramel forms. Transfer to small plates and serve with the pistachios, a drizzle more honey and Greek yogurt, if liked. SF
This recipe first appeared in the Harvest section of Waitrose Food, September 2016 issue. Download the Waitose Food app for the full issue
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