Bresaola, fig and watercress salad

With this Italian cured beef and fig salad, youll give pizza and pasta a run come summer.

Preheat grill to high. Tear figs in half. Place, torn-side up, on a lightly oiled oven tray, then drizzle with extra oil. Season with salt and freshly ground black pepper, then grill for 5 minutes or until warmed through.
Meanwhile, whisk lemon juice, oil and a pinch of salt in a small bowl.
Arrange bresaola, prosciutto, watercress and parmesan on a large platter. Top with figs, then drizzle over dressing. Scatter over shallots and stand for 15 minutes to allow flavours to develop. Divide among plates to serve.

Source

6 purple figs

2 tbsp extra virgin olive oil, plus extra, to drizzle

1 lemon, juiced

12 slices bresaola

8 slices prosciutto

2 cups watercress sprigs or rocket

25g shaved parmesan

2 tbsp Asian fried shallots

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