Sponsored: Parma ham, beetroot and fig salad
Serves: 4
Total time: 
Sponsored
Sponsored: Parma ham, beetroot and fig salad
Dine al fresco with an easy summer salad that’s on the table in just 30 minutes
Serves: 4
Total time: 
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Ingredients
- 100g couscous
- 50ml olive oil, plus extra for brushing
- 1 garlic clove, crushed
- ½ tsp dried mixed herbs
- 75g baguette, torn into 2cm chunks
- 6 figs, halved
- 300g watercress
- 250g pack cooked natural beetroot, cut into wedges
- 80g pack Parma Ham by Sainsbury’s
For the dressing
- 1 tbsp clear honey
- 2 tbsp lemon juice
- 5 tbsp soured cream
Step by step
- Preheat the oven to 180°C, fan 160°C, gas 4. Put the couscous into a medium bowl and pour over 150ml just-boiled water. Stir well, cover and leave to stand for 5 minutes. Fluff up the grains with a fork, then leave to cool. Preheat the grill to high.
- To make croutons, put the oil in a bowl with the garlic and mixed herbs. Season with salt and freshly ground pepper. Toss the bread chunks in the oil. Spread out on a nonstick baking tray and bake for 10 minutes, turning once.
- For the dressing, combine all the ingredients in a small bowl, season well with salt and freshly ground pepper, then set aside.
- Brush the figs with olive oil and put on a foil-lined tray under a hot grill. Cook for 1-2 minutes each side. Or griddle in a hot griddle pan for 2 minutes each side.
- Gently toss the watercress, beetroot and couscous together. Arrange on a serving platter and top with the grilled figs, Parma Ham and croutons. Drizzle with some of the dressing and serve with the remainder on the side.
