Mobile-nav
Menu
Bbc-logo Starburst Visit Homepage >

Marinated fig & mozzarella salad

This sourish marinade works really well with sweet figs and creamy mozarella - serve as a main or starter

  • Ready in 40-50 minutes (including marinating time)
  • Serves 4 (or 6 as a starter)
  • Easy
  • Serves 4 (or 6 as a starter)
  • Easy
  • Calories 364
  • Carbohydrates 14
  • Saturated Fat 11
  • Sugar 0
  • Protein 21
  • Fat 25
  • Fibre 2
  • Salt 1.18

Nutrition per serving

  • Calories 364
  • Carbohydrates 14
  • Saturated Fat 11
  • Sugar 0
  • Protein 21
  • Fat 25
  • Fibre 2
  • Salt 1.18

Ingredients

  • 8 ripe figs, stalks trimmed
  • 4 tbsp balsamic vinegar
  • 2 tbsp extra-virgin olive oil, plus extra for drizzling
  • finely grated zest and juice of 1 lemon
  • 1 tbsp chopped fresh thyme
  • handful of fresh mint leaves
  • 2 x 150g packs mozzarella
  • 50g bag wild rocket

Tip

Making it cheesy
Chef Tom Kime says - pile the marinated figs and mozzarella on a piece of crusty bread, and grill until the toast is crisp. Top with rocket and serve as a bruschetta.

Method

  1. Cut each fig lengthways into four wedges. Make a marinade by whisking the vinegar, oil and lemon juice with salt and pepper to taste.

  2. Stand the fig wedges up in the middle of a large shallow serving dish, keeping them close together. Scatter the lemon zest and thyme on top, then drizzle with the marinade. Leave to stand at room temperature for 30 minutes.

  3. Roughly chop the mint. Drain and slice the mozzarella, toss with half the mint and season with salt and pepper to taste.

  4. To serve, arrange the mozzarella and mint mixture round the figs, scatter with lightly torn rocket leaves and the remaining mint, and drizzle with a little olive oil.

Suggested recipes from this collection...