Meals and Courses

  • 150 g (5 oz) rocket and beetroot salad mix
  • 6 ripe figs, halved
  • 150 g (5 oz) raspberries
  • 8 slices of prosciutto
  • 2 large buffalo mozzarella balls, each about 150 g (5 oz)
  • 2 tablespoons aged balsamic vinegar
  • 2 tablespoons olive oil

Put the rocket and beetroot leaves in a large bowl, add the halved figs, the raspberries and the prosciutto, toss carefully and transfer to a large serving plate.

Make the dressing by whisking together the vinegar and oil. Tear each mozzarella ball into 3 pieces and arrange them on the salad. Drizzle the dressing over the salad and serve.

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