Figs, Miso Date Puree, Parsley Quinoa and Chilli Yogurt


This salad is like an explosion flavours and tastes super fresh. My favourite part is my miso date puree…combining sweet and salty which as we know is a match made in heaven! It is a great party starter dish or even a good side salad!

Preparation time: 40 minutes (including cooking time)


Date Puree:

  • 10 Fresh Dates (stone removed)
  • 10 Blanched Almonds
  • 2 tbsp Miso Paste
  • 2 tbsp Lemon Juice
  • 4 tbsp Boiling Water
  • 1 tbsp Extra Virgin Olive Oil
  • Black Pepper (a few grinds of a pepper mill)

Parsley Quinoa:

  • 1 cup Quinoa
  • 1 cup Flat Leaf Parsley
  • 2 tbsp Lemon Juice
  • 3 tsp Salt
  • 1 tbsp Extra Virgin Olive Oil


  • 18 Figs

Spicy Yogurt:

  • 4 tbsp Plain Soya Yogurt
  • 1 Large Red Chilli
  • 1 tbsp Extra Virgin Olive Oil


  1. Place the dates and blanched almonds in a saucepan of boiling water to boil for 20 minutes
  2. Place the quinoa in a saucepan with boiling water and 3 tsp of salt to boil until cooked (follow the cooking time on the packet, usually approx.15-20 minutes)
  3. In a blender, grind the parsley until it is chopped very finely and then place in a large bowl
  4. Wash the figs and then using scissors cut the top woody stalks off, and then cut the figs in a cross about three-quaters the depth of the fig
  5. Using your fingers gently open the figs up into flower shapes and place in your serving dishes ready to be topped
  6. Strain the dates and almonds and place into a blender and blend for approx. 3 minutes
  7. After three minutes, gradually add the rest of the date puree ingredients whilst blending the mixture until a puree forms
  8. Drain the quinoa (but do not rinse) and check salt levels and adjust accordingly
  9. Mix the quinoa into the parsley and the rest of the quinoa ingredients using a fork to keep it light and fluffy and then allow to cool
  10. In a grinder, grind the red chilli and extra virgin olive oil until pureed and then mix into the soya yogurt
  11. Assembly time…first place a tablespoon of our quinoa into the fig, topped with half a teaspoon of date puree and 1 tablespoon of chilli yogurt…Finito!
  12. Enjoy my Little Peas!



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