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🥗 Crispy Fig Salad Bowls with Parma Ham

424 kcal · 30 min · 4 servings

Ingredients

• 1 tsp black peppercorns
• 60 g Parmesan (1 piece)
• 60 g Parma ham (4 slices)
• 2 tsp liquid honey
• 250 g fresh fig (4 fresh figs)
• 8 yellow cherry tomatoes
• 75 g pink button mushrooms
• 200 g leaf salad (mixed to your liking)
• 1 tbsp balsamic vinegar
• 1 tsp mustard
• salt
• pepper
• 3 tbsp olive oil

Instructions

1. 1. Place the peppercorns in a mortar and crush them finely.
2. 2. Grate the cheese and mix it with the ground pepper.
3. 3. Heat a non-stick frying pan over medium heat.
4. 4. Add three tablespoons of the cheese-pepper mixture to the hot pan.
5. 5. Press the cheese mixture into a flat circle using a spoon or spatula.
6. 6. Let the cheese circle melt for five to ten minutes until the edges are lightly golden brown.
7. 7. Place two glasses or cups upside down on your work surface.
8. 8. Carefully lift the hot cheese circle out of the pan.
9. 9. Place the cheese over the bottom of an inverted glass.
10. 10. Gently press the edges of the cheese downwards to form a small bowl shape.
11. 11. Let the cheese bowl cool until it is firm.
12. 12. Repeat the process with the remaining cheese to make a second bowl.
13. 13. Line a baking tray with a sheet of baking paper.
14. 14. Lay the Parma ham slices flat on the baking paper.
15. 15. Drizzle the honey evenly over the ham.
16. 16. Cover the ham with a second piece of baking paper.
17. 17. Press the top baking paper down slightly to keep the ham flat.
18. 18. Preheat the oven to 200 degrees Celsius (convection fan is not recommended).
19. 19. Place the tray on the second rack from the bottom in the oven.
20. 20. Bake the ham for seven to eight minutes until crispy.
21. 21. Remove the tray from the oven and let the ham cool on a wire rack.
22. 22. Wash the figs thoroughly under running water.
23. 23. Cut off the tough stems of the figs.
24. 24. Cut a cross into the top of each fig.
25. 25. Gently press the fig to open it up.
26. 26. Optionally cut the figs into wedges or keep them halved.
27. 27. Wash the cherry tomatoes and halve them.
28. 28. Clean the mushrooms and wash them as well.
29. 29. Slice the mushrooms into thin pieces.
30. 30. Wash the salad leaves and dry them thoroughly using a salad spinner.
31. 31. Mix the vinegar and mustard in a small bowl.
32. 32. Season the mixture with salt and pepper to taste.
33. 33. Slowly whisk in the olive oil until the dressing is creamy.
34. 34. Add the salad, tomatoes, mushrooms, and figs to a large bowl.
35. 35. Pour the dressing over the vegetables and toss everything gently.
36. 36. Fill the mixed ingredients into the cooled parmesan bowls.
37. 37. Serve the remaining salad separately on the side.
38. 38. Crumble the crispy ham pieces over the filled bowls.

Nutrition per serving

• kcal: 424
• Protein: 19 g · Fett/Fat: 28 g · Carbs: 21 g