Halve the Turkish figs. Drain and tear the mozzarella ball. Toast and chop the hazelnuts.
- 1 Brush the cut side of the figs with olive oil and cook in a hot griddle pan for 1-2 minutes, until just charred. Remove and set aside.
- 2 On a serving platter, arrange the watercress, mozzarella, figs and Parma ham, then scatter over the hazelnuts and basil.
- 3 To make the dressing, mix the harissa paste and oil with 1 tbsp warm water.
- 4 Season to taste, then drizzle over the salad and serve.
Poppadom Pie Girl
One word: gross