Fig leaf feta & fig salad (with flatbreads) from a recalcitrant fig tree

For the first time ever, our fig tree has both leaves AND figs. At the same time. And I mean to use them. Also at the same time.

Since I live in the Cotswolds, where we don’t have trends, I hadn’t realised that fig-leaf wrapped feta was A Thing. I thought it was a stroke of inspired genius on my part when I pondered our fig tree, with its huge leaves, from the kitchen window one morning and wondered if I could use them to wrap and bake the almost-out-of-date feta languishing in the fridge. But Jamie Oliver did it already, apparently. So now it’s everywhere (though I’m sure he can’t have been the first.)

Well, so much for originality. But I will not be deterred. Because this is the first year our fig tree has deigned to grace us with both leaves and figs and I mean to use them. Both. At the same time.

Paid subscribers can scroll down for the flatbread recipe (it’s the only flatbread recipe you will ever need, uses just two ingredients and takes seconds to make). Plus, as usual, a PDF of this fig-inspired salad.

Fig leaf feta & fig salad

This is a dish for guests you know will not be shy and will dig in as soon as you dash it to the table having whisked it from the oven seconds before. The feta is best when piping hot and molten. Don’t leave it to cool or it will set and the magic will be lost. The fig leaves themselves aren’t great eating, but since they have infused the feta with their unique flavour, their job is done.

Serves 2

• 200g block feta (use a classy one like Odysea, not a cheapo, own label slab)

• 1 lemon, zested and juiced

• 1 tsp Za’atar

• 4 tbsp extra virgin olive oil

• 3 fig leaves

• 3-4 figs

• ½ tsp honey

• Handful, rocket

• Bunch of herbs (parsley, mint, chervil, basil), leaves picked

• 1 tbsp pumpkin seeds

• 1 tbsp sunflower seeds

Pre-heat the oven to 180C.

Wash the fig leaves in cold water and squeeze out the water. This stops them getting frazzled in the oven. Cut off the stems and arrange the leaves in a circle with the stem ends overlapping. Season the feta with the lemon zest, za’atar and one tablespoon of extra virgin olive oil, then the place the feta block in the centre of the leaves, as pictured above.

Wrap the fig leaves around the feta making sure the edges are tucked in underneath to secure the parcel. Transfer the package to a small roasting tin and bake for 15 minutes.

Halve the figs and add them to feta tray, drizzling everything – fig leaves included - with one tablespoon of extra virgin olive oil. Return to the oven for another 15 minutes.

Next, the dressing. Whisk the remaining two tablespoons of extra virgin olive oil with the lemon juice (you might not need all of it so add half and adjust accordingly), a pinch of salt and a dab of honey. Arrange the rocket, picked herb leaves, pumpkin and sunflower seeds on a platter and drizzle over the dressing. Once the figs and feta are ready, pile the figs on top of the salad, break open the feta parcel and nestle it to the side of the salad, then serve with the flatbreads for scooping. 

And here’s the flatbread recipe and PDF for both…