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Fig Salad With Burrata – A Guest Recipe from Wendy Rowe

GUEST RECIPE / MAIN DISHES / SALADS AND SIDES / SUMMER / AUTUMN

INGREDIENTS

(Serves 2)
  • 100g burrata or buffalo mozzarella
  • 2 fresh figs, quartered
  • 2 large handfuls of rocket
  • 1 tbsp extra-virgin olive oil
  • 1 tbsp balsamic vinegar
  • Fresh basil, to serve

World renowned makeup artist, Wendy Rowe believes that the key to good skin is to feed it with the right nutrients. Author of the brilliant cookery book ‘Eat Beautiful’, we asked Wendy to share with us one of her favourite simple recipes for this time of year – and with jammy figs currently in abundance and adorning our farmshops, this was the perfect choice.

‘Good for detoxifying the system, figs add a touch of natural sweetness, providing a healthier alternative to processed sugars, which can be detrimental to your skin.’

For more on Wendy’s book and her approach to eating well, visit our online journal pages for our 5 Minutes and a Recipe feature with Wendy.

METHOD

DIFFICULTY: Easy 10 MINS

Break the burrata or mozzarella into bite-sized pieces and place in a bowl with the figs. Add the rocket and mix well to make sure everything is evenly distributed.

Dress at the last minute, drizzling over the olive oil and balsamic vinegar in a zigzag motion and scatter over basil leaves to serve.

TP Wendy Rowe Fig Salad Recipe 2

Recipe extract from Eat Beautiful by Wendy Rowe (Ebury Press, £20). Photography by David Loftus

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