Torn fig and mozzarella salad with almonds and balsamic dressing

Name: Torn fig and mozzarella salad with almonds and balsamic dressing
Cook time: 30 min
Yield: 4
Ingredients: 80g blanched almonds; 1 tsp olive oil; 1 tsp fennel seeds; 1 tsp nigella seeds; 1 bunch broad-leaf rocket (or about 80g of wild rocket); 4 fresh, ripe figs; 1 ball fresh mozzarella (about 110g); flaky sea salt and black pepper, to serve

Danielle Alvarez

April 4, 2025

Feel free to add some sliced prosciutto as your protein. William Meppem

easyTime:< 30 minsServes:4

This salad is a celebration of figs, which, weather permitting, hit their peak at the beginning of autumn. Ripe figs should be yielding to the touch all over and should not be bruised or broken at the base. I try to buy ripe ones to enjoy immediately so I don’t have to refrigerate them; chilling them can kill their flavour and aroma. Feel free to add some protein in the form of sliced prosciutto to give this salad more “main-course energy” or to serve as part of a bigger spread.

Ingredients

80g blanched almonds
1 tsp olive oil
1 tsp fennel seeds
1 tsp nigella seeds
1 bunch broad-leaf rocket (or about 80g of wild rocket)
4 fresh, ripe figs
1 ball fresh mozzarella (about 110g)
flaky sea salt and black pepper, to serve

FOR THE BALSAMIC DRESSING

1 small peeled shallot
1.5 tbsp balsamic vinegar
2 tsp honey
2 tbsp extra virgin olive oil

Method

Step 1
Preheat your oven to 150C fan-forced (170C conventional). Place the almonds on a small baking tray and bake for 10 minutes. Remove the tray from the oven and toss the almonds with the olive oil, fennel seeds and nigella seeds, then return to the oven to bake a further 3 minutes. Remove from the oven and allow to cool completely.
Step 2
Coarsely chop the rocket leaves and arrange them on a serving platter. Tear the figs in half (or quarters if they are extra large) and arrange them on top of the rocket. Do the same with the ball of mozzarella and nestle the pieces around the figs. Set this aside while you make the vinaigrette.
Step 3
To make the dressing, combine all the ingredients in a blender, add a pinch of salt and blend until emulsified and smooth. Pour the dressing over the salad and then scatter over the almonds and seeds. Sprinkle some flaky salt over the top of the salad and add freshly cracked black pepper.

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