Baked figs with Greek yogurt and honey
Fresh figs baked with honey and cinnamon, served warm over cold Greek yogurt with toasted walnuts. 20 minutes, 4 servings, 11 g protein each.
Ingredients
- 8 ripe fresh figs about 400 g
- 2 tbsp honey 42 g, divided
- 1/2 tsp ground cinnamon
- 400 g plain whole-milk Greek yogurt 100 g per bowl
- 40 g walnuts about 1/3 cup, roughly chopped
- Optional: a few thyme leaves or a strip of orange zest
Instructions
- Heat the oven to 200 °C (180 °C fan).
- Trim the tip of each stem. Cut a deep cross into the top of each fig, about halfway down, and squeeze the base gently so it opens. Stand the figs upright in a small baking dish.
- Drizzle with 1 tbsp of the honey and sprinkle with cinnamon (and thyme, if using). Bake for 12-15 minutes, until the figs are soft and the juices bubble at the bottom of the dish.
- While they bake, toast the walnuts in a dry pan over medium heat for 3-4 minutes, shaking the pan, until they smell toasty. Watch them closely: they go from toasted to bitter quickly.
- Divide the yogurt between four bowls. Top each with two warm figs and their juices, the walnuts and the rest of the honey. Serve straight away, while the figs are still warm.