Fig, Gorgonzola and Prosciutto Salad
This stunning salad is totally mouth watering and deliciously light. Perfect for lunch time or as a starter when you’re trying to impress!
- 3 tbsp rapeseed oil
- 1 tbsp balsamic vinegar
- 4 ripe figs, quartered
- 100g gorgonzola, roughly sliced
- 6 slices prosciutto ham
- 2 handfuls watercress , woody stems removed
- 1 handful of chopped nuts and seeds
- Whisk together the rapeseed oil and balsamic vinegar and season. Arrange the watercress on two plates and dress with the figs, cheese and prosciutto.
- Sprinkle the chopped nuts and seeds over the top.
- Drizzle with the oil and balsamic dressing and serve.
Rustic Italian Bread
This is traditional Sicilian bread that you can make in advance or just before you want it. Served warm, it is amazing with dips before a meal or as an accompaniment to spicy dishes.
- 250g strong white bread flour
- 1 tsp fast-action dried yeast
- 1 tbsp rapeseed oil, plus a little extra for drizzling
- 200ml sparkling water
- Finely chopped rosemary
- A pinch of coarse sea salt
- A handful of sunflower seeds
- Heat oven to 200c/Gas Mark 7. Mix together the flour, yeast and 1/2 tsp of table salt. Add the oil, then pour in the water gradually, adding enough to make a soft dough. Knead the dough on a lightly floured surface for about 4-5 mins until the dough feels strong, bouncy and has a silky feel to it.
- Cut the dough into 8 pieces, then roll out into rough rounds about 16-17cm in diameter. (Don't pile them on top of each other or they will stick together.)
- Lay the bread on baking sheets and let them sit for 5 mins, then scatter with rosemary, salt and sunflower seeds and drizzle with a little rapeseed oil. Bake in batches for 8-10 mins until puffy and golden brown. Can be made 3-4 hrs ahead.