Recipes from the Earth Hour Documentary by Lynton Tapp

Grilled Fig & Mozzarella Salad

This salad is a beautiful dish to enjoy on a summer's day. Grilled figs are one of my favourite ingredients, they work great in both savoury and sweet dishes
- Lynton Tapp

Serves: 4


6-8 ripe figs, grilled whole on an open flame

200g fresh buffalo mozzarella, room temperature

50g fresh pistachios, roughly chopped

For the dressing:

1tbsp extra virgin olive oil

2 tsp fresh lemon juice

¼ tsp sea salt

¼ tsp fresh cracked black pepper

To garnish:

½ cup fresh green basil leaves, torn


Cut the figs into rough quarters and place onto a serving platter, tear the fresh mozzarella over the top and scatter the fresh pistachios over the entire dish.

In a small mixing bowl thoroughly whisk together with a fork the ingredients for the dressing.

Drizzle the platter with the dressing and lastly scatter the fresh basil leaves over the top.