Serves 4
- 8 ripe figs
- 2 tsp olive oil
- 2 tsp clear honey
- salt
for the sauce
- 4 tbsp light tahini
- 2 tbsp clear honey
- 1 tsp ground cinnamon
- 1 tsp carob or cocoa powder
Taken from the Comptoir Libanais Express cookbook.
Heat the oven to 20000/180°C fan/gas 6.
Slice each fig in half through the stalk and arrange cut-side up in an ovenproof dish, just large enough to squeeze them all in. Whisk together the oil, honey and a pinch of salt then pour over the figs and transfer the dish to the oven to roast for 20-30 minutes.
Meanwhile, make the sauce by stirring together the tahini, honey, cinnamon and carob in a bowl. Stir in 1-2 tablespoons of boiling water to make a smooth, runny consistency.
Divide the figs among serving plates, then drizzle over the sauce.
