Marinated fig & mozzarella salad

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

Easy

Serves 4 (or 6 as a starter)

Preperation and cooking times

Ready in 40-50 minutes (including marinating time)

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.
Try

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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Taste team comment

'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.'

Latest comments and suggestions

  • 20 December 2007

    wheelermania rated and commented on this recipe

    4 stars

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

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Difficulty and servings

Easy

Serves 4 (or 6 as a starter)

Preperation and cooking times

Ready in 40-50 minutes (including marinating time)

Prepare ahead

Ingredients

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

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