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 packs mozzarella
- 50g bag wild rocket
Method
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Cut each fig lengthways into four wedges. Make a marinade by whisking the vinegar, oil and lemon juice with salt and pepper to taste.
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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.
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Roughly chop the mint. Drain and slice the mozzarella, toss with half the mint and season with salt and pepper to taste.
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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.