Figs wrapped in pancetta with watercress salad

Prep time less than 30 mins

Cook time less than 30 mins

Serves 1

From Ready Steady Cook

Method

For the figs, wrap each fig half in a slice of pancetta. Heat a frying pan, then add the figs and fry over a medium heat for 2-3 minutes on each side, or until the pancetta has turned golden-brown and crisp.
For the salad, whisk the balsamic vinegar and olive oil in a bowl and combine. Season to taste with salt and freshly ground black pepper.
Pour the dressing over the watercress and mix gently to coat the leaves.
To serve, place the salad into the centre of a serving plate with the figs arranged around the edge, and drizzle over any remaining dressing.

3 fresh figs, halved

Â½ bunch watercress, leaves only

2 tbsp balsamic vinegar

salt and freshly ground black pepper

3 tbsp olive oil

6 sliced pancetta

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