In days when we run fast from an appointment to another trying to make up time for an home-made tasteful lunch, what we really need is an easy to prepare and delicious recipe. Express Meals by Liz Franklin is a collection of inspiring recipes to impress in no time.
Even better, it is also downloadable as e-book.
Fig and mozzarella salad with warm vincotto dressing
Fresh figs and mozzarella make a sublime combination, especially if you use a wonderful buffalo mozzarella. You should find vincotto vinegar at good delis, but if you struggle, balsamic vinegar works well too.
6 ripe but firm figs, cut into quarters • 400g/14oz buffalo mozzarella cheese, drained and torn into pieces • 2 large handfuls of rocket leaves • 4 tbsp extra virgin olive oil • 1–2 tbsp vincotto or balsamic vinegar • 1 small handful of red basil and parsley sprigs • salt and freshly ground black pepper
To serve: olive ciabatta bread
1 Arrange the figs on a serving platter and top with the mozzarella. Scatter the rocket over the salad.
2 Gently warm the olive oil and vincotto in a small saucepan. Season with salt and pepper.
3 Drizzle the warm dressing over the salad and scatter the basil and parsley on top. Serve with slices of olive ciabatta.