Stilton & fig salad with honey-thyme drizzle

Honey, fruit and strong cheese is a match made in heaven – serve as a simple starter with crusty bread

  • Prep:10 mins
    Cook:2 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 350
  • fat 26g
  • saturates 12g
  • carbs 15g
  • sugars 15g
  • fibre 2g
  • protein 14g
  • salt 1.02g


  • 4 tbsp clear honey
  • 1 tsp thyme leaves
  • 1 tbsp cider vinegar
  • 2 tbsp rapeseed oil
  • 2 tbsp hazelnuts, toasted and roughly chopped
  • 1 small fennel bulb, trimmed and finely sliced (use a mandolin if you have one)
  • 2 handfuls rocket leaves
  • 200g Stilton, thinly sliced
  • 2 ripe figs


  1. Put the honey and thyme leaves in a small pan, then gently warm together for 2 mins – the honey shouldn’t get hot enough to bubble. Set aside to cool. Make a dressing by whisking together the cider vinegar and rapeseed oil with some seasoning.

  2. To serve, gently toss the chopped hazelnuts, fennel and rocket with the dressing. Divide the cheese between 4 plates, add a fig half to each, then a pile of the salad. Finally drizzle the thyme-infused honey over the figs and cheese.

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