Big on figs?

August 13, 2012 12:00 am | Updated 05:07 am IST

RECIPE Try this salad comprising figs and mozzarella, garnished with herbs

Although dried figs are available throughout the year, there is nothing like the unique taste and texture of fresh figs. They are lusciously sweet with a texture that combines the chewiness of their flesh, the smoothness of their skin, and the crunchiness of their seeds.

Figs are a good source of dietary fibre, potassium, manganese, carbohydrates, sugar, soluble and insoluble fibre, sodium, vitamins, minerals, fatty acids, amino acids and more.

Now for a recipe.

Fig and Mozzarella Salad


Ripe figs, stalks trimmed: 8

Balsamic vinegar: 4 tbsp

Extra virgin olive oil: 2 tbsp

Lemon, zest grated: 1 no.

Thyme: 1 tbsp

Mint leaves: 10 nos.

Mozzarella: 150 gm

Lettuce: 50 gm

Method: Cut each fig lengthways into four wedges. Make a marinade by whisking the vinegar, oil and lemon juice with salt and pepper to taste. 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 the mixture to stand at room temperature for 30 minutes. Roughly chop the mint. Drain and slice the mozzarella, toss with half the mint and season with salt and pepper to taste. To serve, arrange the mozzarella and mint mixture around the figs, scatter with lightly torn lettuce and the remaining mint, and drizzle with a little olive oil.


Executive Chef

Vivanta by Taj – Fisherman’s Cove

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