Thank you. You will hear from us shortly.

Recipes
Submit your recipe ideas
Subscribe to our recipes
Submit
Panzanella Salad with Fig and Cherries
By Anjelica Alanne
Panzanella Salad with Fig and Cherries
In this recipe
HONEY MUSTARD DRESSING
Preparation time:
5 mins
Cooking time:
10 - 12 mins
Serves:
6 - 8 as a side
Ingredients

 

  • 4 thick slices sourdough
  • 1 tablespoon olive oil
  • 1 garlic clove, crushed
  • salt
  • 4 thin slices prosciutto
  • 60g rocket
  • ½ cucumber, sliced
  • ½ punnet cherry tomatoes, halved
  • 100g cherries, pitted and halved
  • ½ bottle Beerenberg Honey Mustard Dressing
  • 3 figs, quartered

Method:

Preheat the oven to 160°C. Tear the sourdough into random pieces and place on a large baking tray. Drizzle with olive oil, crushed garlic and a pinch of salt and toss to combine. Place in the oven for 10-12 minutes or until the bread has dried.

Place a large frypan over medium heat and add the prosciutto. Cook for 1 minute on each side or until crispy. Remove from the pan and place on paper towel.

Into a large serving bowl add the sourdough, rocket, cucumber, tomato, cherries and Beerenberg Honey Mustard Dressing. Toss to combine. Crumble the prosciutto over the salad and top with fig sliced to serve.