Glazed fig and burrata salad with pomegranate
15 minutes
Preparation time
5-10 minutes
Cooking time
4 serves


4 figs, quartered

1 tablespoon caster sugar

8 slices prosciutto

80 g wild rocket

4 tablespoons olive oil

2 burrata

1 pomegranate

Sea Salt and freshly ground white pepper

2 lemon cheeks

Basil leaves, torn to garnish

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  1. Place baking tray on shelf position 4. Pre-heat oven on Fan Plus at 250°C and activate Crisp function if available.
  2. Dip the fig quarters, flesh side down, into the sugar.
  3. Remove hot baking tray from oven, line with baking paper and place sugared figs on this. Bake for 5 minutes or until the sugar is crystallised and golden in colour.
  4. Split the prosciutto slices into 2 and roll up. Place in the base of each serving dish.
  5. Dress the rocket with the olive oil and salt to taste. Portion evenly between the 4 serving dishes.
  6. Place 2 fig quarters on top of the prosciutto and top with ½ a torn burrata.
  7. Cut the pomegranate in half, and using the back of a wooden spoon tap the seeds into a bowl. Sprinkle pomegranate around each plate. Add the remaining rolls of prosciutto and figs.
  8. Add a squeeze of lemon on the top of each salad and garnish with torn basil leaves.


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    Thursday 08th September 2016

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