Food / 05.04.2017

Mediterranean fig, rocket and mozzarella salad

By Francesca Specter
The perfect light salad for spring

fig mozzarella rocket salad recipe

Serves 2
2 ripe figs, stalks removed, cut into 1/8
2 pickled heritage beetroots, peeled and sliced or cooked beetroot
50g wild rocket, washed
40g soya beans
10 balls of buffalo mozzarella bocconcini
handful of pomegranate seeds

Dressing
1 tsp red wine vinegar
3 tsp virgin olive oil
1 tsp honey
Sea salt and freshly ground black pepper

Method
1
Arrange the figs, beetroot, mozzarella and rocket on either one large serving platter or two starter plates. Scatter over the soya beans and pomegranate seeds.
2 For the dressing, mix all the ingredients together and drizzle over the salad just before serving.
3 Serve the salad with fresh bread.

Recipe by Imogen Krupski, chef and director at Capital Cooking

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