Fig salad with roasted almond flakes

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4 servings Prep: 20 mins, Cooking: 15 mins
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Enjoy this delectable salad with a slice of sourdough bread.

By Food24 May 04 2015
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Ingredients (11)

2 sourdough loaf — sliced
100 g almonds — flaked
30 ml butter — melted
6 figs — fresh
100 g rocket — leaves
prosciutto
100 g bocconcini
DRESSING:
50 ml fresh chillies — 573
30 ml vinegar — apple
20 ml honey
10 ml wholegrain mustard
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Method:

Oven Temperature 180°C.

Blend the bread and almond flakes in a food processor until crumbs form. Season with salt and freshly ground black pepper then add the melted butter and blend until the butter has been mixed with the crumbs. Spread this out onto a baking tray and bake the crumbs in the oven until golden brown and crisp. Allow it to cool.
Halve the figs.

Prepare the dressing

Mix all the ingredients together to form an emulsion. Pour some salad dressing over the rocket leaves and mix through. Dish the rocket onto a serving plate and arrange the figs, prosciutto and bocconcini on top, then drizzle more dressing over and top with almond flakes. Serve immediately.

Text and image: Home magazine

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