With this Italian cured beef and fig salad, you’ll give pizza and pasta a run come summer.
Ingredients
- 6 purple figs
- 2 tablespoons extra virgin olive oil, plus extra, to drizzle
- 1 lemon, juiced
- 12 slices bresaola (see note)
- 8 slices prosciutto
- 2 cups watercress sprigs or rocket
- 25g (1/3 cup) shaved parmesan
- 2 tablespoons Asian fried shallots (see note)
Method
- Step 1Preheat grill to high. Tear figs in half. Place, torn-side up, on a lightly oiled oven tray, then drizzle with extra oil. Season with salt and freshly ground black pepper, then grill for 5 minutes or until warmed through.
- Step 2Meanwhile, whisk lemon juice, oil and a pinch of salt in a small bowl.
- Step 3Arrange bresaola, prosciutto, watercress and parmesan on a large platter. Top with figs, then drizzle over dressing. Scatter over shallots and stand for 15 minutes to allow flavours to develop. Divide among plates to serve.
Nutrition
1825 kj
Energy
24g
Fat Total
7g
Saturated Fat
35g
Protein
2203.19mg
Sodium
14g
Carbs (sugar)
18g
Carbs (total)
All nutrition values are per serve
Notes
Top tips: Bresaola, a cured, air-dried beef, is from the Lombardy region of Italy. It is available from delis and the deli section of supermarkets. Substitute salami.
Fried shallots are from Asian food shops and supermarkets.
- Author: Sophia Young
- Image credit: Ben Dearnley
- Publication: MasterChef
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