Fig & Feta Salad
- Each serve contains 3g carbohydrates and 15g protein
- 100g prosciutto thinly sliced.
150g rocket (arugula) leaves
150g feta, crumbled
2 ripe figs, torn into quarters
2 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
Freshly cracked black pepper (to taste)
- Tear prosciutto into large bite-sized pieces and cook in a frying pan over medium heat until crisp.
Arrange rocket, feta, figs and prosciutto on a serving platter.
Combine olive oil, vinegar and black pepper. Drizzle over salad and serve.
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