Preparation
Halve the Turkish figs. Drain and tear the mozzarella ball. Toast and chop the hazelnuts.
Method
- 1 Brush the cut side of the figs with olive oil and cook in a hot griddle pan for 1-2 minutes, until just charred. Remove and set aside.
- 2 On a serving platter, arrange the watercress, mozzarella, figs and Parma ham, then scatter over the hazelnuts and basil.
- 3 To make the dressing, mix the harissa paste and oil with 1 tbsp warm water.
- 4 Season to taste, then drizzle over the salad and serve.
1 Review
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Sara
It was great! Think is perfect for a summer meal, I’ve added a pinch of sugar in the dressing because of the bitterness of the sauce and used a little bit more than what was said.
- Average per serving
- Calories 461.0kCal
- Fat36.4g
- Saturated13.6g
- Salt3.31g
- Carbohydrates
- Sugarg
- Proteing
- Fibreg