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

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

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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Mediterranean fig, rocket and mozzarella salad
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