“Mediterranean Paleo Delight: Honey-Roasted Figs with Walnut Crumble and Mascarpone Cream”

Allergens

None

Ingredients

• 8 ripe fresh figs 1/4 cup raw honey 1 cup chopped walnuts 1/2 cup almond flour 1/4 cup coconut oil, melted 1/2 teaspoon ground cinnamon Pinch of sea salt 1/2 cup mascarpone cheese 1 tablespoon lemon zest 1/2 cup mixed greens, for plating 2 tablespoons chopped walnuts, for garnish

Instructions

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Wash and dry the figs. Slice off the stem end of each fig and set aside.
3. In a small bowl, combine the walnuts, almond flour, 1/4 cup chopped walnuts, cinnamon, and a pinch of salt. Drizzle in the melted coconut oil and toss to coat evenly.
4. Spread the walnut mixture onto the prepared baking sheet and bake for 8 10 minutes or until golden brown. Remove from the oven and set aside to cool.
5. Place the figs on the same baking sheet, cut side up, and drizzle with honey. Return to the oven and bake for another 8 10 minutes, until the figs are tender and slightly caramelized. Remove from the oven and let them cool.
6. In a small bowl, mix together the mascarpone cheese and lemon zest.
7. To plate, spread a bed of mixed greens on each serving dish. Place 4 roasted fig halves on top and drizzle with any remaining honey from the baking sheet. Add a generous spoonful of walnut crumble, then dollop the mascarpone cream alongside. Garnish with additional chopped walnuts and a sprig of fresh mint, if desired.

Chef’s Insight

The combination of flavors and textures in this recipe truly captures the essence of Mediterranean cuisine while adhering to the paleo diet guidelines.

Notes

To enhance the presentation, consider adding a sprig of fresh mint or edible flowers to the dish.