Fig salad with green tahini dressing

The end of summer has come in Australia and even though the weather is turning miserable and rainy, I am so excited for all the autumn produce! I loveeee the changes in seasons and the produce that different seasons bring. Here I’ve made a quick salad with figs…as they are just so in season at the moment and versatile. Beautiful with fresh white cheeses and different legumes and herbs, this salad is great to have with a vegetarian main like a veggie stew or some roasted meat. I am obsessed with tahini dressing at the moment, whether it’s just plain tahini and lemon juice or with the addition of herbs or spices. This one has plenty of herbs so it’s very refreshing and vibrant!

Recipe for Fig salad with green lentils, butterbeans and green tahini dressing

Prep time: 15 minutes

Cook time: 20 minutes

Serves: 4-6


½ cup tahini (hulled)

1 x cup yoghurt (Greek or other plain yoghurt)

½ cup dill

½ cup basil

½ cup mint

½ x lemon (juice only)

10-12 fresh figs (sliced in half or quarters)

60g x chevre (or other soft white cheese)

1 x cup green lentils (or other lentils)

1 x can or 400g x butterbeans

2 x tbsp. pepitas (green pumpkin seeds)

olive oil

salt and pepper


  1. Prepare the green lentils by rinsing them then simmering the lentils in a medium sized pot until they are cooked. This will normally take 20 minutes however check the packaging of the lentils that you are using.
  2. Meanwhile prepare the green tahini dressing by placing the tahini, yoghurt, dill, basil, mint (keep a few sprigs aside of each to mix through the salad later), lemon juice and 2 tbsp of olive oil. Season with salt then process until the mixture is smooth, adding more lemon juice or olive oil for a runnier dressing. Set aside.
  3. Once the lentils are cooked rinse through cold running water. Place into a large mixing bowl and when the lentils have cooled down completely add half of the figs, the butterbeans, the pepitas, and the extra set aside herbs. Add a drizzle of olive oil and salt and pepper. Mix through well. Transfer onto a serving plate or bowl and top with the other half of fresh figs, drizzle with the green tahini dressing and break up the chevre into small pieces and place over the salad.





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