Plum and watercress salad

Griddled or barbecued plums taste fantastic in this vegetarian main course salad.

  • Vegetarian


1 half ciabatta, torn into bitesize pieces
3 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
1 tsp honey
4 ripe plums, halved and stoned
140g bag Waitrose Watercress, Rocket and Spinach Salad
125g cherry tomatoes, halved



1.  Preheat the oven to 200°C, gas mark 6.  Toss the ciabatta with 1 tbsp of the oil, season and place on a large baking tray.  Bake for 8-10 minutes until golden.

2. Meanwhile, whisk the remaining oil, vinegar and honey together, pour over the plums and leave to marinade for 5 minutes.

3. Griddle the plums for 2-3 minutes, turning once, reserving the marinade.

4. Mix together the salad, tomatoes and croutons, toss in the reserved dressing and top with the griddled plums.


For a non-vegetarian alternative, top the salad with 6 slices (80g pack) proscuitto crudo, torn.

  • Preparation time: 10 minutes
  • Cooking time: 10 minutes
  • Total time: 20 minutes

Serves: 2

Nutritional Info

Typical values per serving:

Energy 2,121kj/507kcals
Fat 27g
Saturated Fat 4.1g
Carbohydrate 55.2g
Sugars 17.3g
Salt 0.9g

5.1g fibre / 10.8g protein

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5 stars

Average user rating Based on 4 ratings

This recipe was first published in Thu Jul 10 16:57:00 BST 2014.