Fresh Fig, Hazelnut & Bocconcini Salad

A simple High Country–style salad celebrating late-summer figs.

Why this combination works

Sweet ripe figs, creamy bocconcini and toasted hazelnuts create a beautiful balance of texture and flavour. A drizzle of hazelnut oil adds depth and a gentle roasted aroma, while pomegranate balsamic brings a bright, tangy lift that cuts through the richness.

It’s the kind of salad that feels a little special but takes only minutes to bring together — perfect as a light lunch, a starter when entertaining, or alongside grilled meats.

Ingredients (serves 2–4)

• 6 ripe fresh figs, quartered

• 2 generous handfuls salad leaves (rocket, baby spinach, or mixed greens)

• ½ cup roasted hazelnuts, coarsely chopped

• 4 bocconcini, torn into rustic pieces

• 2 tbsp hazelnut oil

• 1 tbsp Rich Glen pomegranate balsamic

• Sea salt and freshly cracked black pepper

Optional extras: shaved parmesan, prosciutto, or thinly sliced pear.

Method

1. Prepare the base
   Arrange the salad leaves across a large serving platter or bowl.

2. Add the figs
   Scatter the quartered figs over the leaves so they’re evenly distributed.

3. Layer the textures
   Add torn bocconcini and the chopped roasted hazelnuts.

4. Dress simply
   Drizzle with hazelnut oil followed by a light drizzle of pomegranate balsamic.

5. Finish
   Season with sea salt and freshly cracked pepper just before serving.

A few easy variations

Because this salad is more a framework than a fixed recipe, it adapts beautifully:

• Add prosciutto for a savoury edge.

• Replace hazelnuts with toasted walnuts.

• Serve with grilled sourdough for a more substantial dish.

• Add grilled chicken or duck to turn it into a main.