Marinated fig & mozzarella salad

• ripe figs↗8

  stalks trimmed

• balsamic vinegar↗4 tbsp tbsp
• extra-virgin olive oil↗2 tbsp tbsp

  plus extra for drizzling

• finely grated zest and juice of 1 lemon
• chopped fresh thyme1 tbsp tbsp
• fresh mint↗handful of handful of

  leaves

• packs mozzarella↗2 x 2 x
• bag wild rocket↗50g g

Step-by-step instructions

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

3. 3

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

4. 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.