Mediterranean fig, rocket and mozzarella salad - as seen in Healthy Food Magazine 04/05/17

Mediterranean fig, rocket and mozzarella salad - as seen in Healthy Food Magazine 04/05/17

Everyone should have a few healthy salad recipes in their repertoire!

At Capital Cooking we only use the finest seasonal ingredients for our clients. This ensures the ingredients are super fresh, have the highest nutritional content and taste sensational!
This summer we are going crazy for fresh figs! Juicy and ripe, they are a match made in heaven when matched with Buffalo mozzarella, rocket and a drizzling of aged Balsamic vinegar. Delicious!

Figs traditionally are in season between summer and early autumn, depending on their variety (of which there are many!). For those food-buffs out there, you’ll know that figs all have one thing in common: an “ostiole”, which is a small bud-like opening at their top that helps them develop.

When choosing our figs we select only the most plump and tender for our clients. We ensure the figs all have a deep rich colour and are all free from bruising. Ripe figs should have a sweet, honeyed fragrance. For those of you who collect your own figs (which can sometimes be a little on the under-ripe side), then worry not – simply store your figs at room temperature (unwashed if possible) until they are ready to eat!

One of our most popular recipes is included below for your enjoyment. This makes an ideal light lunch or pretty starter, and we recommend pairing it with fresh Burrata (or simply Buffalo mozzarella) and a glass of crisp Satellite Marlborough Sauvignon Blanc.

The perfect light salad for spring.

Serves 2
2 ripe figs, stalks removed, cut into 1/8
2 pickled heritage beetroots, peeled and sliced or cooked beetroot
50g wild rocket, washed
40g soya beans
10 balls of buffalo mozzarella bocconcini
handful of pomegranate seeds

Dressing
1 tsp red wine vinegar
3 tsp virgin olive oil
1 tsp honey
Sea salt and freshly ground black pepper

Method
1 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.
2 For the dressing, mix all the ingredients together and drizzle over the salad just before serving.
3 Serve the salad with fresh bread.

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