Photo by: Richard Learoyd

Figs with young pecorino and honey (Ottolenghi pg 30)

Print Recipe

2 tbsp good-quality honey
3 tbsp olive oil
600g ripe green or black figs
300g young pecorino or a similar cheese
80g rocket, preferably wild
10g basil leaves
coarse sea salt and black pepper


Whisk together the honey and olive oil and season with salt and pepper to taste. Cut the figs into quarters. Use your hands to tear the cheese into large chunks.

Arrange the rocket, basil, figs and pecorino in layers on individual serving plates or a large platter. Drizzle over the honey dressing as you go along, and finish with some freshly ground black pepper.

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