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Pomegranate, Rocket, Prosciutto, Fig Salad with Burrata

Recipe by Iron Chef Shellie

A beautifully fresh salad using in-season figs and pomegranates.

  • 50g unsalted butter
  • 50g brown sugar, plus extra for sprinkling
  • 150g walnuts
  • 6 figs, cut in half
  • 1 burrata
  • 6 prosciutto slices
  • 200g rocket leaves
  • seeds of 1/2 pomegranate
  • balsamic vinegar
  • extra-virgin olive oil
  1. Preheat oven to 160°C (140°C fan-forced). Line a baking tray with baking paper.
  2. Melt butter and brown sugar in a small saucepan over low heat. Add the walnuts and stir to coat well. Pour nuts onto the prepared baking tray and bake for 10 minutes. Set aside to cool.
  3. Sprinkle cut figs with a little extra sugar and fry cut side down in a very hot frying pan for 30 seconds. Set aside.
  4. To serve, place rocket leaves on a large serving platter. Top with prosciutto slices, figs, torn burrata and walnuts. Scatter the pomegranate seeds over the top and drizzle with balsamic vinegar and olive oil. Season with salt and pepper.
  5. Enjoy your pomegranate, rocket, prosciutto, fig salad with burrata and a crisp glass of Chardonnay.

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