Valentine’s Day Recipe: Romantic Fig & Hazelnut Salad

VdaySalad_5848_bannerThe day of love is looming…

Yes, Valentine’s Day is on our minds and we’re jumping on the bandwagon to offer you some lovey-dovey recipes to makeover your V’day menu.

Whether your sweetheart leaves you feeling giddy with excitement or the thought of cupid makes you cringe at the corniness of it all – this sweet ‘n satisfying Valentine’s Day recipe is the perfect match for you!


To start out our marathon Valentine’s Day merrymaking, we’re kicking off our nourishing menu with a romantic fig & hazelnut salad. This light, fruity dish is super tasty, with simple ingredients to maximise flavour.

Cue rose petals, candles and a Barry White soundtrack and you’ve got yourself an intimate dinner for two. Ok, minus the Barry tunes. You can also triple the ingredients to make a big batch of salad for all of your girlfriends to share.

VdaySalad_5815Figs are one of our favourite fruits. They are lusciously sweet with a texture that combines the chewiness of their flesh, the smoothness of their flavour, and the crunchiness of their seeds.

With deep crimson flesh, we think figs are the perfect romantic fruit to serve up for Valentine’s Day.

VdaySalad_5825Nourishing note: They say opposites attract. Swap out baby spinach and try beetroot leaves for a change of greens!


Fig and Hazelnut Salad For Two 

Valentine’s Day Recipe: Romantic Fig & Hazelnut Salad

Preparation Time: 30 minutes
Total Time: 45 minutes
Servings: Serves 2

  • 1 cup hazelnuts
  • 6 large fresh figs, quartered
  • 100g baby spinach, or beetroot leaves
  • 50g green beans
  • Zest from 1 lemon
  • Pinch of sea salt
  • 3 tbsp. olive oil
  • 1 tbsp. balsalmic vinegar
  • 1 tsp. honey
  • ½ tsp. dijon mustard
How to make it:
  • In a 150°C oven, roast the hazelnuts on a baking tray for 10 minutes.
  • Allow hazelnuts to cool for 10 minutes. On a bench top or hard surface, fold a tea towel in half and place the hazelnuts in between the folded towel. Rub your hands over the top of the tea towel in a backwards/forwards motion to dislodge the hazelnut shells. Most of the skin should easily peel away. Pluck the peeled hazelnuts from the tea towel and discard the skin.
  • Meanwhile, gently steam the green beans over a pot of simmering water until tender, and mix all dressing ingredients together in a bowl.
  • Assemble the spinach (or beetroot leaves) on a plate and top with the steamed green beans, pecorino shavings, quartered figs, and roasted hazelnuts.
  • Sprinkle over the lemon zest and sea salt.
  • Drizzle over the dressing just before serving.


Stay tuned: In part two of our V-Day menu, we’ve serving up a paleo twist on classic choc crackles…

What are you thinking of cooking on Valentine’s Day? We’d love to hear what’s on your menu!


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  1. Alex on said:

    This literally looks AMAZING right now! You aussies are so lucky for the summer weather and summer fruits! In the States, were all freezing and I’m desperately missing my figs and watermelon. I will have to save this recipe for when figs start showing up in the farmer’s market again, thanks for sharing!


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