Ingredients

• 6 large eating apples
• Juice of 1/2 lemon
• 6 oz/175g fresh dates
• 1 oz/25g white marzipan
• 1 tsb orange flower water
• 4 tbsp low-fat natural yoghurt
• 4 green or purple figs
• 4 almonds, toasted

Directions

Core the apples. Slice thinly, then cut into fine
matchsticks. Moisten with temon juice to keep them
white.

Remove the stones from the dates and cut the flesh
into strips, then combine with the apple.

Soften the marzipan with orange flower water and
combine with the yoghurt. Mix well.

Pile the apples and dates in the centre of four plates.
Remove the stem from each of the figs and divide the
fruit into quarters without cutting right through the
base. Squeeze the base with the thumb and forefinger
of each hand to open up the fruit.

Place a fig in the centre of each salad, Spoon the
yogurt filling on to the figs and decorate each one
with a toasted almond.

Serves 4