Wilted Fig, Baby spinach, Parma ham salad

This is a simple and super tasty salad. Quick and easy, ingredients that can found in abundance at the end of the summer. The sweetness of the wilted figs are offset with the sour tones of the redcurrants pairing perfect natural flavours, the salty Parma ham with the white balsamic give the salad a lovely balance and tone.




Print Recipe
Serves: 4 Cooking Time: 10 minutes


  • 15 slices of Parma ham
  • 3 handfuls of baby spinach
  • 8 figs
  • 100g cooked green lentils
  • 2 table spoons of extra virgin oilve oil
  • 1 punnet of fresh redcurrants
  • 1 Handfull of toasted Nuts chopped to Dukkah
  • 2 pinches of sea salt
  • 3 cranks of black pepper
  • 2 tablespoons of white balsamic
  • 2 tablespoons of wild honey



Cut the Fresh figs in half, in a mixing bowl toss them with the honey and one table spoon of the olive oil, place them into a pre heated oven on 200’c for 5 minutes, just to gently release the sweetness, leave to cool.


Mix the while balsamic & the rest of the oilve oil into a bowl with the spinach and lentils, season with a pinch of salt and one crank of pepper, mix well.


Take a large wooden board or plate, using the dressed spinach & lentils as a base, top the spinach with the Parma ham & Warm figs, sprinkle with the dukkah and redcurrants.


Sprinkle the left over olive oil.


serve & enjoy.

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