Moroccan chef Hassan M’Souli gets inspired by the Mediterranean for this summer salad recipe with dates, figs and goat’s cheese. 






Skill level

Average: 3.2 (66 votes)



  • 100 g mixed baby salad leaves 
  • 100 g witlof leaves (2 witlof)
  • 1 cup (230 g) fresh dates, halved, pitted 
  • 2 green apples, cored, thinly sliced 
  • 4 fresh figs, quartered 
  • ½ cup (55 g) chopped walnuts 
  • 200 g soft goat’s cheese
  • ground rock salt


  • 1 tbsp raisins 
  • ¼ cup (90 g) honey 
  • ¼ cup (60 ml) apple cider 
  • 1 strip lemon rind 
  • 1 tbsp lemon juice 
  • ¼ cup (60 ml) extra virgin olive oil

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.

Mix the baby salad leaves, witlof, dates and apple slices together and place in a large shallow bowl.

Arrange the fig pieces on top and sprinkle the walnuts on top of the salad. Roughly crumble the goat’s cheese over.

For the dressing, place all the ingredients, except the lemon juice and oil, in a food processor or blender. While blending, pour in the lemon juice and olive oil very slowly, until smooth and combined.

Drizzle the dressing over the salad, and season to taste.


Photography by Alan Benson. Styling by Michelle Noerianto.