figs, buffalo mozzarella and basil

fichi, mozzarella di bufala e basilico

for 6

12 fresh, ripe purple or green figs

1 bunch of fresh green basil

1 bunch of fresh purple basil

6 buffalo mozzarellas

Maldon salt and freshly ground black pepper

juice of 2 lemons

extra virgin olive oil

Wash the figs and cut off the top of the stem. Cut each fig through its stem in half and then into quarters. Pick the basil leaves from their stalks, discarding any that are wilted or damaged. Wash and spin dry. Tear the mozzarella into halves and then quarters.

Place the figs and mozzarella pieces on to individual serving plates. Scatter the basil leaves over, then season with salt and pepper.

Mix the lemon juice with three times its volume of extra virgin olive oil. Season. Pour over each plate and serve immediately.