· 6 figs
· 3 medjool dates, pitted, halved
· 4 sheets filo pastry
· ½ tsp ground cinnamon
· 1 Tbsp caster sugar
· ¼ cup extra virgin olive oil
· ½ cup Greek-style yoghurt
· 2 Tbsp honey
· ¼ cup pistachios, finely chopped
· Long and thin strips of zest from 1 orange, to garnish
Preheat a lidded barbecue to high (200°C). Trim stems from figs and arrange in a disposable foil baking tray, stem-side up. Cut a cross through each fig from the top to halfway down, making sure not
Stuff the centre of each fig with date half. Set aside.
Lay 1 sheet of filo pastry on a clean surface. Using a large knife, cut pastry into 1cm-thick long strips. Transfer to a large bowl. Repeat with remaining pastry.
Add cinnamon and sugar, then add oil.
Using your hands, gently toss well to coat pastry.
Divide filo mixture into 6 and form into nest shapes on a plate. Put tray of figs on barbecue grill plate and arrange filo nests directly on barbecue flat plate. Cook with lid down for 5 minutes or until filo is golden brown and you see juices start to release from figs.
Put ½ of the filo nests on a serving plate and top each with a fig. Spoon a dollop of yoghurt on top of each. Drizzle with honey and scatter with pistachio, then garnish with orange zest. Repeat with remaining filo nests, figs, yoghurt, honey, pistachio and orange zest. Serve immediately.
TIP: If figs aren’t your fave, swap them for orange segments. Chop up the dates, toss them together with the honey, pistachios and zest and serve on top of the nests.