Summer salads from Sicily

Crab andand artartichoke

For the freshest of crabmeat, put 10-12 live blu blue crabs into abundant boiled a and salted water, bring back to the b boil, then simmer for ten minutes. Cool and remove the meat from the shell with a nutc nutcracker and mallet Serves 4 a bunch of rocket 1 head of radicchio 500g cooked crabmeat cra (as fresh as possible) 6 cherry tomatoes, tomat halved 4 artichoke hearts in oil, quartered a handful of flat-leaf parsley, roughly chopped 2–3 tbsps (light) extra virgin olive oil grated zest and freshly squeezed juice of 2 unwaxed lemons sea salt and freshly ground black pepper 2 chunks of country bread, chopped into cubes and toasted

• Wash and dry the rocket well, and divide between four plates. Core the radicchio and then add to the rocket on the plates.

• Add a quarter of the crabmeat to each plate. Top with a quarter of the cherry tomatoes, artichokes and parsley.

• Make up a dressing with the oil, lemon juice and seasoning. Scatter over the zest of the lemon and the croutons, and drizzle with the dressing prior to serving.

Aubergine and pomegranate

I’m a stickler for salting aubergines, says Ursula Ferrigno: they will fry better, absorb less oil and have a superior flavour Serves 4 2 medium aubergines, cut lengthways into 4mm-thick slices

3 tbsps olive oil grated zest and freshly squeezed juice of 2 unwaxed lemons

2 garlic cloves, finely chopped 1½ tbsps white wine vinegar 1½ tbsps good-quality extra virgin olive oil a handful of mint, roughly chopped a handful of flat-leaf parsley, roughly chopped 1 pomegranate, seeded 100g pecorino (soft or firm) sea salt and freshly ground black pepper • Sprinkle the aubergine slices with salt. Weigh down and leave for 15 minutes. Remove and pat dry with paper towels.

• Heat the olive oil in a large, heavy frying pan and fry the aubergine slices. Choose a ridged pan if you can, as the aubergine looks far more attractive ctive this way.

• Mix the lemon zest and juice, garlic, vinegar and oil, then mix this dressing with the aubergine, and scatter with the chopped herbs, pomegranate seeds and pecorino. If using soft pecorino, place it in dollops; if firm, scatter shavings.

Black fig, mozzarella and basil

Sicily is brimming with fig recipes – this one is simple and delicious

Serves 4 8 black or green figs, stalks trimmed and peeled 2 buffalo mozzarella balls, torn apart a generous handful of basil, ripped 1 small shallot, finely chopped 1-2 tbsps red wine vinegar 4 tbsps good-quality extra virgin olive oil sea salt and freshly ground black pepper crusty bread, to serve

• Halve the figs and combine them with the mozzarella and basil. Scatter over the shallot, sea salt and black pepper.

• Mix the vinegar and olive oil together to form an emulsion, and drizzle over the salad. Serve with crusty bread to mop up the juices.