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.
Recipe by Imogen Krupski, chef and director at Capital Cooking
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