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Marinated figs with mozzarella, jamón and melon recipe

Marinated figs with mozzarella, jamón and melon recipe

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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
    405kcal     20%

  • Fat

    29g 41%

  • Saturates

    12g 60%

  • Sugars

    18g 20%

  • Salt

    1.3g 22%

of the reference intake
Carbohydrate 18.3g Protein 19.7g Fibre 2.6g

Method

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.

  1. For the dressing, combine the ingredients in a jar with a lid. Season and shake.
  2. Arrange the quartered figs in a bowl and drizzle with 2tbsp of the dressing. Leave to marinate for 10 minutes.
  3. 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.

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