Figs with mozzarella and hazelnuts

This simple salad is late summer to September indulgence. The crunchy nuttiness of the hazelnuts offsets the sweetness of the figs and honey against the simple milky mozzarella. I serve huge amounts of mozzarella, burrata in all its forms during the summer months and I find that this makes a nice change from the traditional tomato/mozzarella/basil Caprese while figs are in season.

Figs are one of the oldest fruit in the world. They appear on the walls of Egyptian tombs, are mentioned repeatedly in the Old Testament of the Bible, and were abundant in Ancient Rome.

In ancient times figs were known for their anti-bacterial and laxative properties as well as being a portable source of energy when dried. Today, science tells us that figs are one of the most nutritionally dense fruits we can eat - packed with vitamins and minerals like potassium and calcium as well as their famous digestive fibre.

In the Northern hemisphere, we get the best figs in August and September, but when I am in Asia I also buy some great Australian figs around April time. For this recipe, I found some lovely Turkish figs and used beautifully fragrant honey from Crete.

Figs with mozzarella and hazelnuts

Ingredients

Serves 4 as a side

• 6 figs, quartered

• Mozzarella, torn apart or a pot of little balls

• A handful of hazelnuts toasted.

• A tablespoon of honey

• A tablespoon of olive oil

• A handful of torn basil leaves

• A handful of rocket leaves

• Salt and Pepper

Method

Lay a bed of rocket leaves on a platter as a base. Then simply arrange the figs, mozzarella, hazelnuts on top. Drizzle with the honey, and then the olive oil. Top with some torn basil leaves and season, Serve within the hour.

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