Fig Salad with Date Dressing & a Crunchy Topping


Prep: 15 minutes

Cook: N/A

Serves: 4


1 shallot, peeled and very finely chopped

½ tsp Biona Dijon Mustard

2 tbsp Biona Date Syrup

1 lemon

Sea salt

Freshly ground black pepper

2 tbsp Biona Extra Virgin Olive Oil

Handful of fresh mint

8 handfuls of mixed salad leaves

6 fresh figs, quartered

Handful of fresh basil

100g vegan feta

Good4U Garlic & Herb Salad Topper


  1. Place the chopped shallot, mustard, date syrup and the juice of the lemon in a small bowl. Season with salt and pepper to taste. Add olive oil and whisk to combine as you go. Chop the mint and add to the bowl. 
  2. In a large serving dish, add the salad leaves and scatter the figs evenly. 
  3. Drizzle the date dressing over the leaves and add the basil leaves. Toss everything together until the salad leaves and figs are coated in the dressing.
  4. Crumble the vegan feta and scatter it over the salad. Finish with a generous sprinkling of our Garlic & Herb Salad topper and it’s ready to serve.