Figs et Parma Ham (Prosciutto)
Ingredients
- 1 1/2 oz rocket arugula
- 4 fresh figs
- 4 slices Parma ham prosciutto
- 4 tbsp olive oil
- 1 tbsp fresh orange juice
- 1 tbsp clear honey
- 1 small red chilli
Instructions
- Tear the rocket (arugula) into more manageable pieces and arrange on 4 serving plates.
- Using a sharp knife, cut each of the figs into quarters and place them on top of the rocket (arugula) leaves.
- Using a sharp knife, cut the Parma ham (prosciutto) into strips and scatter over the rocket (arugula) and figs.
- Place the oil, orange juice and honey in a screw-top jar. Shake the jar until the mixture emulsifies and forms a thick dressing. Transfer to a bowl.
- Using a sharp knife, dice the chilli, remembering not to touch your face before you have washed your hands (see
- Cook's Tip, below). Add the chopped chilli to the dressing and mix well.
- Drizzle the dressing over the Parma ham (prosciutto), rocket (arugula) and figs, tossing to mix well. Serve at once.
- Chillies can burn the skin for several hours after chopping, so it is advisable to wear gloves when you are handling the very hot varieties.
Calories: 254 kcal
Carbohydrates: 16 g
Protein: 7 g
Fat: 19g
Saturated Fat: 4 g
Cholesterol: 17 mg
Sodium: 337 mg
Potassium: 283 mg
Fiber: 2 g
Sugar: 14 g
Vitamin A: 439 IU
Vitamin C: 21 mg
Calcium: 39 mg
Iron: 1 mg