The figs get very little cooking here, so make sure they are ripe. Serves 4
- shelled pistachios 50g
- mint leaves 15 large
- natural yogurt 200g, creamy
- figs 8, plump and ripe
- pomegranate molasses 3 tbsp
- Put the shelled pistachios and mint leaves in a food processor and reduce to a crunchy, bright green paste. Scrape from the bowl with a rubber spatula then fold lightly and briefly into the yogurt.
- Heat an overhead grill. Slice the figs in half. Pour the pomegranate molasses on to a saucer then place each fig into it, cut side down. Press firmly. As soon as the grill is hot, place the figs cut side up on a grill pan, then place under the hot grill. Leave for a minute or two until caramelised. Serve on plates or small dishes with the pistachio yogurt.