Marinated figs with mozzarella, jamón and melon recipe
Italy on a plate, this marinated fig salad oozes with the flavours of a mediterranean hot summer's day: sliced, ripe, figs, fragrant lemon, moreish cured Spanish ham, and creamy mozzarella. A honey and mustard shallot dressing perfectly balances the sweetness of the summer fruit in this salad.
See method- Serves 4
- 15mins to prepare
- 405 calories / serving
Ingredients
- 4 figs, quartered
- 2 balls buffalo mozzarella drained and halved
- 1⁄2 cantaloupe melon, deseeded and sliced
- 4 slices Spanish ham, such as serrano or Iberico
- 2 handfuls rocket
For the dressing
- 1 shallot, finely chopped
- 2tbsp white balsamic or white wine vinegar
- 1tsp Dijon mustard
- 1 tbsp clear honey
- 3tbsp extra-virgin olive oil
Each serving contains
- Energy
- 1685kJ 405.0kcal
- Fat
- 29g
- Saturates
- 12g
- Salt
- 1.3g
- Sugars
- 18g
of the Reference intake
Carbohydrate 18.3gProtein 19.7gFibre 2.6g
Method
- For the dressing, combine the ingredients in a jar with a lid. Season and shake.
- Arrange the quartered figs in a bowl and drizzle with 2tbsp of the dressing. Leave to marinate for 10 minutes.
- Divide the figs, mozzarella, melon, ham and rocket between four plates. Serve with the remaining dressing.
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
