Recipe | Lentil salad w/ fig, avocado, prosciutto & bocconcini

This salad is made up of some of my favourite foods - fig, avocado and prosciutto. I was inspired by some images I saw of similar salads by the talented Karen from Sunday Suppers and Aran from Cannelle et Vanille.

I am increasingly using fresh and local produce in my cooking and definitely noticing a difference in the quality. Not only that, I am realising more and more the importance of eating sustainability by growing as much as I can on the little porch of my apartment, buying from local farmers and composting.

This is perfect as a main or served as a side to a meal with some crunchy fresh bread.

400g or 1 can of lentils

A handful of roquette or spinach (I used some of both)

3 figs, quartered

1/2 avocado, sliced

Bocconcini, ripped into bite size pieces (as much as you would like - I used 3 small balls)

4 slices prosciutto

1/2 lemon, juiced

1 tbls olive oil

1/2 tbls balsamic vinegar 

sea salt + pepper to taste

Place lentils (if not using canned, follow instruction on packet to cook and follow rest of recipe) and greens in mixing bowl with lemon juice, olive oil, balsamic vinegar, salt and pepper. Mix to combine.

Place lentil and greens mix into serving bowl. Add figs, bocconcini and prosciutto to bowl. Place avocado on side of bowl.

Finish wish another sprinkle of lemon juice and drizzle of olive oil as well as some cracked salt and pepper.