Marinated Fig & Mozzarella Salad

1. 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. 2

   Stand the fig wedges up in the middle of a large shallow serving dish, keeping them close together.

3. 3

   Scatter the lemon zest and thyme on top, then drizzle with the marinade. Leave to stand at room temperature for 30 minutes.

4. 4

   Roughly chop the mint. Drain and slice the mozzarella, toss with half the mint and season with salt and pepper to taste.

5. 5

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.