Pancetta and prawn salad with maple figs

  • 20 mins preparation
  • 10 mins cooking
  • Serves 4
  • Print


Pancetta and prawn salad with maple figs
  • 6 figs, halved
  • 2 tablespoon extra-virgin olive oil
  • 2 tablespoon maple syrup
  • 10 slices flat pancetta, halved
  • 20 large green king prawns, peeled, deveined, tails intact
  • 40 gram butter
  • 12 truss cherry tomatoes
  • 60 gram baby spinach
  • 60 gram baby rocket
  • 1 avocado, sliced
  • 120 gram marinated feta, cubed
  • 2 tablespoon pine nuts, toasted
  • 4 slices crusty bread, to serve


Pancetta and prawn salad with maple figs
  • 1
    Place fig, cut sides up, in a heavy-based frying pan with a tight-fitting lid. Drizzle over oil and maple syrup. Heat on low. Cover and cook 5 minutes, until fig is starting to soften.
  • 2
    Meanwhile, wrap a piece of pancetta around each prawn.
  • 3
    Melt butter in a frying pan on medium heat. Cook prawns 2 minutes each side, until just cooked through. Remove from pan and cover to keep warm. Cook tomatoes in same pan 2-3 minutes, until skins split.
  • 4
    Divide spinach, rocket, avocado and tomatoes between serving plates. Scatter over feta and pine nuts, and top with fig and prawns. Drizzle over any pan juices. Serve with crusty bread.


You can use green or black figs for this salad. Figs are in season from December to April, and are soft and fragrant when ripe.

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