Please wait, the site is loading...

Sponsored: Parma ham, beetroot and fig salad

Serves: 4
timeTotal time:
Sponsored: Parma ham, beetroot and fig salad

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
timeTotal time:

Rate this recipe
Print Print
See more recipes


  • 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

  1. 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.
  2. 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.
  3. For the dressing, combine all the ingredients in a small bowl, season well with salt and freshly ground pepper, then set aside.
  4. 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.
  5. 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.

You might also like...