One of our favourite ways to enjoy the new season's figs with fresh cannellini and rocket. We will send these 3 ingredients for you to put together into a wonderful early autumn dish.
Serves 2 as a main, or 3 as a starter.
Gently warm the cannellini beans in their cooking liquor on the hob until just steaming, stirring gently.
Tear the figs into halves or thirds. In a salad bowl, dress the figs lightly with a squeeze fo lemon juice, salt and black pepper, and extra virgin olive oil. Add some torn basil and mint leaves if you like. Gently turn the pieces of fig until coated in the dressing and slightly jammy.
Wash and spin the rocket leaves.
Drain a spoonful of cannellini with a slotted spoon, layering them on a plate with a few pieces of fig, some rocket leaves, more beans and finishing with the last pieces of fig.
Dress with olive oil and a sprinkle of seasoning.