Fig and Prosciutto Salad with Labneh and Fennel-Seed Toffee

Fig and Prosciutto Salad with Labneh and Fennel-Seed Toffee

This salad has a deluxe combination of flavours and textures. You will need to strain the yoghurt in advance to make the labneh, but if you don’t have time this recipe works well with marinated feta cheese or a soft goat’s curd. The fennel-seed toffee really makes it extra special and is super-easy to make. 

Photography by Craig Kinder
To continue reading, login or subscribe to a digital Dish subscription.
Dish Website
Dish Magazine
Dish on iPad

Get unlimited, online recipe access. From just $34.90 for 12 months.

Subscribe