For this 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 bocconcini 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.
MOZARELLA, PROSCIUTTO AND FIG SALAD
Serves 4
2 cups watercress
6 ripe figs, halved
6 slices prosciutto, halved
½ cup toasted hazelnuts
½ cup shredded mint leaves
6 x bocconcini, torn into pieces
3 Tbsp pomegranate syrup
2 Tbsp olive oil
Salt and freshly ground pepper
- On to a large platter sprinkle the watercress. Arrange on top the figs, prosciutto, hazelnuts, mint, bocconcini, salt and pepper.
- Just before serving sprinkle over the pomegranate syrup and olive oil. Toss gently and serve.
