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Figs Wrapped in Pancetta with Watercress Salad

Pan-fried figs wrapped in crispy pancetta served over a fresh watercress salad with a simple balsamic vinaigrette.

QuickAppetiserGluten FreeSaladPancettaFig

Estimated Nutrition

Per Serving Total
Calories 645.2 kcals 645.2 kcals
Carbohydrates 31.6 grams 31.6 grams
Fat 52.4 grams 52.4 grams
Protein 14.8 grams 14.8 grams
Cook Time
6 mins
Produces
1 person
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
30
ml
Balsamic Vinegar
2 tbsp
Fruits
3
piece
Fig
fresh, halved
Meat
6
slice
Pancetta
sliced
NutsSeeds
1
pinch
Salt
to taste
1
pinch
Black Pepper
freshly ground, to taste
OilsFats
45
ml
Olive Oil
3 tbsp
Vegetables
0.5
bunch
Watercress
leaves only

Steps

  • Wrap each fig half in a slice of pancetta.
  • Fry the figs in a hot pan over medium heat for 3 minutes per side until crisp.
  • Whisk balsamic vinegar and olive oil in a bowl and season with salt and pepper.
  • Toss the watercress leaves in the dressing to coat evenly.
  • Arrange the salad on a plate and place the warm figs around the edges.