Italian-inspired salad from the Queen of Persian cookery Sabrina Ghayour, using figs and top-notch sticky, sweet balsamic to even out the bitter edge of walnuts and salty richness of pecorino.
Remove the stalks from the figs, quarter them
Arrange the salad leaves and fig quarters on a platter. Crumble the cheese over the leaves and scatter the walnut pieces
Pour a drizzle of olive oil over the salad, followed by the balsamic vinegar
Season with a good grinding of black pepper, scatter over the torn mint leaves and serve