Enjoy a taste of the sunny Mediterranean with this recipe for a vegetarian Mediterranean fig, rocket and mozzarella salad by Imogen Krupski, chef and director of Capital Cooking, which serves 2 as a starter.
2 ripe figs, stalks removed, cut into 1/8
2 pickled heritage beetroots, peeled and sliced or cooked beetroot
50g wild rocket, washed
40 g 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.
For the dressing, mix all the ingredients together and drizzle over the salad just before serving.
Serve the salad with fresh bread.
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