Fig Salad
Fig Salad



  • 2 handfuls of wild rocket leaves
  • 12 ripe figs, sliced in half
  • 30g crumbled blue cheese
  • 1 tbsp white wine vinegar
  • 3 tbsp olive oil
  • 1 tsp crushed pink peppercorns
  • Lay the rocket leaves and figs, cut-side up, on a serving plate. Place the remaining ingredients (not the peppercorns) in a blender and whizz to a puree, then add a splash of boiled water and whizz again to emulsify. Spoon the dressing over the figs and sprinkle with peppercorns to serve.
10 mins
4 serving

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