Panzanella Salad with Fig and Cherries
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.