Mozzarella, prosciutto and fig salad
Photo by Babiche Martens
For the mozzarella and prosciutto salad I have used fresh figs. Make sure they are ripe and sweet — a good excuse to test a couple first! The torn broccolini and peppery watercress with a pomegranate drizzle is delicious and makes a wonderful starter or accompaniment to grilled chicken. Best of all, with this salad, there’s no cooking involved.
- On to a large platter sprinkle the watercress. Arrange on top the figs, prosciutto, hazelnuts, mint, broccolini, salt and pepper.
- Just before serving sprinkle over the pomegranate syrup and olive oil. Toss gently and serve.
More of Angela's fig recipes