Marinated fig & mozzarella salad
This sourish marinade works really well with sweet figs and creamy mozarella - serve as a main or starter
Difficulty and servings
Serves 4 (or 6 as a starter)
Preparation and cooking times
Ready in 40-50 minutes (including marinating time)
- Cut each fig lengthways into four wedges. Make a marinade by whisking the vinegar, oil and lemon juice with salt and pepper to taste.
- 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.
- Roughly chop the mint. Drain and slice the mozzarella, toss with half the mint and season with salt and pepper to taste.
- 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.
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.
364 kcalories, protein 21g, carbohydrate 14g, fat 25 g, saturated fat 11g, fibre 2g, salt 1,18 g
Recipe from Good Food magazine, October 2003.
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http://www.bbcgoodfood.com/recipes/1457/
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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
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Difficulty and servings
Serves 4 (or 6 as a starter)
Preparation and cooking times
Ready in 40-50 minutes (including marinating time)
Prepare ahead
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
364 kcalories, protein 21g, carbohydrate 14g, fat 25 g, saturated fat 11g, fibre 2g, salt 1,18 g
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20 December 2007
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