Irini Tzortzoglou's dried figs and toasted mastelo cheese with spinach and a fig glaze Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Irini Tzortzoglou’ s dried figs and toasted mastelo cheese with spinach and a fig glaze By You Magazine - July 19, 2020 Figs and toasted mastelo cheese are a match made in heaven. This would make a delicious starter, side dish or even light summer dinner, best eaten alfresco. David Loftus SERVES 4 1 lettuce 100g young spinach leaves 200g mastelo cheese 2-3 tbsp milk, for dipping 2 tbsp white sesame seeds, plus extra for sprinkling 2 tbsp black sesame seeds extra virgin olive oil, for frying 3 dried figs, very thinly sliced 2 tbsp finely chopped fresh parsley FOR THE DRESSING 3-4 tbsp verjuice (available at verjuice.com) 2 tbsp fig glaze or aged balsamic vinegar 50ml extra virgin olive oil 1. Trim the lettuce and separate the leaves. Wash and drain them with the spinach leaves, then pat dry with a clean tea towel. 2. Cut the mastelo cheese into triangles, then cut each triangle in half horizontally. Pour the milk into a small bowl then put the seeds into two separate bowls. Dip the cheese triangles first into the milk, then half into the white sesame seeds and half into the black sesame seeds, to coat all over. 3. Bring a large frying pan to a medium heat and add oil to cover the base of the pan. Fry the cheese on both sides until golden, then drain on kitchen paper. 4. Put the lettuce and spinach into a salad bowl. When cool enough to handle, lay the pieces of cheese on top of the leaves. 5. Whisk the verjuice and fig glaze together in a bowl. Add the oil, initially a drop or two at a time, to make a thick dressing. Season with salt. 6. Scatter the sliced figs and the extra sesame seeds over the salad, and finish by drizzling over the fig glaze dressing and sprinkling with the chopped parsley. Buy the book with £8 off Our recipes are from Under the Olive Tree by Irini Tzortzoglou, which will be published by Headline on 23 July, price £25. To order a copy for £16.99 until 2 August go to whsmith.co.uk and enter the code YOUOLIVE at the checkout. Book number: 9781472271877. For terms and conditions, see whsmith.co.uk/terms. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food 6 sunshine-yellow baking recipes with golden grains May 20, 2018 Donna Hay’ s sneaky bolognese June 10, 2018 Louise Thompson’ s lower-fat sticky toffee pudding June 29, 2018 Calling all cocktail lovers – this £12 Co-op vodka is one July 23, 2018 5 delicious new baking trends to try this season August 31, 2018 People are campaigning for the return of this popular Celebrations chocolate September 27, 2018 This is the best turkey to buy for Christmas 2018 October 11, 2018 Chrissy Teigen’ s French toast with whipped honey and ricotta topping November 17, 2018 Snowy angel cake December 23, 2018 Souped up 6 delicious healthy soup recipes with calorie counts January 27, 2019 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved