This makes for a perfect little starter or in this case an aperitif or amuse bouche. The sweetness of the fig aginst the tartness of the pomegranate molasses and the salty cremainess of the labneh make for a delicious explosion of flavours.It is very easy to make and doesnt take a lot of time. The longest is waiting for the labneh to drain. Make it in season when figs are in abundance and if you can pick it straight from you tree, even better. That is actually a golden rule in cooking…stay in season.

Recipe:

• Four big figs, yellow or purple
• labneh
• pistachio nuts
• pomegranate molasses
• little branch of green petit pois
• sumac
• Pomegranate seeds(optional)
• 8 small fig leaves(optional)

1. Break/tear the figs in half and place each half on a small fig leaf on 8 small plates.
2. Spoon a small tsp of labneh onto the fig half.
3. Sprinkle the labneh with sumac.
4. Drizzle with pomegranate molasses and sprinkle with pistachio nuts and pomegranate seeds.
5. Finish off with the little green branch of petit pois for decoration and serve as an amuse bouche on a fig leaf.

Serves 8 as amuse bouche or 4 as starter

Pinch of salt:

• Place two halves on a plate for a starter serving instead of one per person for an amuse bouche serving.
• Sprinkle some sumac over the whole plate.
• Use walnuts instead of pistachios.
• Use soft goat’s cheese or ricotta cheese instead of the labneh.
• Sprinkle with a few pomegranate seeds.
• Use any other green herb decoration instead of the pea shoot.