- rocket 2 handfuls
- figs 12 ripe, halved
- Grana Padano 30g, finely grated
- white wine vinegar 1½ tbsp
- olive oil 3 tbsp
- pink peppercorns 1 tsp, crushed
Lay the rocket and figs, cut side up, on a platter. Put the remaining ingredients (except the pink peppercorns) in a blender and whizz until smooth (or use a stick blender). Add a splash of just boiled water and whizz again until emulsified.
Spoon the dressing over the figs then sprinkle with crushed peppercorns to finish.