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Receta Salad Of Grilled Figs With Parma Ham And A Honey And Lemon
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Ingredientes
- 2 Tbsp. Virgin extra virgin olive oil
- 85 gm Feta cheese
- 6 x Fresh figs, washed
- 1/2 x Lemon, juice of
- 2 tsp Pink pepper- corns, crushed
- 4 slc Parma ham
- Â Â Seasoning
- Â Â Flat leaf parsley
- Â Â Frisee
- Â Â Curly radicchio
- Â Â Oak
- Â Â Lambs
- Â Â Dandelion
- Â Â (make 3 days ahead)
- 1 Tbsp. Clear honey
- 2 Tbsp. White wine vinegar
- 2 Tbsp. Walnut oil
- 1 stk lemon grass, trimmed
- Â Â Rind and juice of 1/2 lemon
Direcciones
- Firstly, make the dressing. Roughly chop the lemon grass and place into a pan. Add in the lemon and white wine vinegar and bring to the boil. Add in the honey. Remove from the heat and pour into a sterilised bottle. Add in the walnut oil and leave for at least 3 days before using.
- Roughly chop the lemon grass and place into a pan. Add in the lemon and white wine vinegar and bring up to the boil. Add in the honey. Remove from the heat and pour into a sterilised bottle. Add in the walnut oil and leave for at least 3 days before using.
- Lightly oil a tray (suitable to fit under the grill). Slice the feta cheese carefully and place on the greased tray. Cut each fig into 4 and place on the tray. Brush the feta and figs with the oil. Dust the feta cheese with the peppercorns and lemon juice and grill for approximately 4 min.
- At the last minute mix the salad leaves with a little dressing and place in the centre of the plate. Add in the ham, feta and figs. Drizzle with the honey and lemon grass dressing.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 510g | |
| Calories 999 | |
| Calories from Fat 646 | 65% |
| Total Fat 73.25g | 92% |
| Saturated Fat 19.1g | 76% |
| Trans Fat 0.0g | |
| Cholesterol 76mg | 25% |
| Sodium 958mg | 40% |
| Potassium 813mg | 23% |
| Total Carbs 79.64g | 21% |
| Dietary Fiber 9.2g | 31% |
| Sugars 69.45g | 46% |
| Protein 14.68g | 23% |
