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.

Ingredients

4 figs

100g mixed baby salad leaves 

300g young, fresh pecorino cheese  (or feta)

75g walnuts, broken into pieces

Early Harvest Extra Virgin Olive Oil

4tbsp Balsamic Vinegar of Modena

handful of mint leaves, roughly torn

freshly ground black pepper

Ingredients

4 figs

100g mixed baby salad leaves 

300g young, fresh pecorino cheese  (or feta)

75g walnuts, broken into pieces

Early Harvest Extra Virgin Olive Oil

4tbsp Balsamic Vinegar of Modena

handful of mint leaves, roughly torn

freshly ground black pepper

1

Remove the stalks from the figs, quarter them

2

Arrange the salad leaves and fig quarters on a platter. Crumble the cheese over the leaves and scatter the walnut pieces

3

Pour a drizzle of olive oil over the salad, followed by the balsamic vinegar

4

Season with a good grinding of black pepper, scatter over the torn mint leaves and serve

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