Mozzarella, prosciutto and fig salad

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.

Ingredients

2 cups	Watercress
6	Figs, ripe, halved (Main)
6 slices	Prosciutto, halved (Main)
½ cup	Toasted hazelnuts
½ cup	Mint leaves, shredded
6	Broccolini, torn into pieces
3 Tbsp	Pomegranate syrup
2 Tbsp	Olive oil

Directions

1. On to a large platter sprinkle the watercress. Arrange on top the figs, prosciutto, hazelnuts, mint, broccolini, salt and pepper.
2. Just before serving sprinkle over the pomegranate syrup and olive oil. Toss gently and serve.

More of Angela's fig recipes

• Fig and blue cheese cos leaves
• Fresh fig and pear compote