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Recipe by Tom Kime

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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.

364 kcalories, protein 21g, carbohydrate 14g, fat 25 g, saturated fat 11g, fibre 2g, salt 1.18 g

'I was surprised at the use of balsamic vinegar with figs, but all the flavours, including the fresh mint and sharp lemon, married well. A great success.'

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• wheelermania

  20 December 2007

  wheelermania rated and commented on this recipe

  

  brilliant light starter I used this last year as a starter for xmas lunch and will again this year.

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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)

Preperation and cooking times

Ready in 40-50 minutes (including marinating time)

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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