Spiced figs with mozzarella recipe

12 ratings Rate
  • Serves 6
  • 20mins to prepare
  • 183 calories / serving
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Spiced figs  with mozzarella HERO

Put the vinegar, port, cinnamon and star anise in a small pan. Bring to the boil, then simmer for 10 minutes until the mixture reduces and turns syrupy. Leave to cool. 

Put a little salad on each of the serving plates. Dip the cut side of each of the fig halves into the syrup, then arrange on the leaves.

Tear the mozzarella into bite-size pieces and scatter over the top. Drizzle with remaining sauce to serve.

Tip: The syrup can be made up to 1 day in advance, chill until needed.

To make a delicious, meatier version of this Italian-inspired starter, arrange 2-3 torn Parma ham slices on the plates, along with the figs and torn mozzarella.

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  • Ingredients

  • 2tbsp red wine vinegar
  • 150ml (¼pt) port
  • 1 cinnamon stick
  • 2 star anise
  • 6 figs, halved
  • 90g baby leaf and rocket salad
  • 250g buffalo mozzarella, drained
  • Energy 765kj 183kcal 9%
  • Fat 10g 15%
  • Saturates 8g 38%
  • Sugars 9g 10%
  • Salt 0.3g 6%

of the reference intake
Carbohydrate 8.7g Protein 7.4g Fibre 2g


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