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Prep Time: 00:20
Servings: 4
Cooking Time: 00:15
Ingredients
- 2 - slices sourdough bread (crusts removed)
- 100g - almond flakes
- 30ml - melted butter
- 6 - fresh figs
- 100g - rocket leaves
- - 4-6 slices prosciutto
- 100g - bocconcini
- - DRESSING:
- 50ml - olive oil
- 30ml - apple vinegar
- 20ml - honey
- 10ml - grainy mustard
Method
Enjoy this delectable salad with a slice of sourdough bread.
Oven Temperature 180°C.
Blend the bread and almond flakes in a food processor until crumbs form. Season with salt and freshly ground black pepper then add the melted butter and blend until the butter has been mixed with the crumbs. Spread this out onto a baking tray and bake the crumbs in the oven until golden brown and crisp. Allow it to cool.
Halve the figs.
Prepare the dressing
Mix all the ingredients together to form an emulsion. Pour some salad dressing over the rocket leaves and mix through. Dish the rocket onto a serving plate and arrange the figs, prosciutto and bocconcini on top, then drizzle more dressing over and top with almond flakes. Serve immediately.
Blend the bread and almond flakes in a food processor until crumbs form. Season with salt and freshly ground black pepper then add the melted butter and blend until the butter has been mixed with the crumbs. Spread this out onto a baking tray and bake the crumbs in the oven until golden brown and crisp. Allow it to cool.
Halve the figs.
Prepare the dressing
Mix all the ingredients together to form an emulsion. Pour some salad dressing over the rocket leaves and mix through. Dish the rocket onto a serving plate and arrange the figs, prosciutto and bocconcini on top, then drizzle more dressing over and top with almond flakes. Serve immediately.
