Summer is officially over and has segued into a sticky and humid Autumn. Soft, ripe juicy figs and pears are making an appearance at the markets. Paired with salty prosciutto and bitter radicchio and sweet late season pomegranate they are the perfect accompaniment for a simple, spur of the moment, thrown together salad.

It’s how I like to cook, or in this particular instance assemble. Using perfectly ripe, seasonal produce that really doesn’t need much fussing about. Usually I would consider adding a little crumbled soft blue cheese, think Roquefort or Gorgonzola Dolce for bite and a handful or two of caramelised pecans for crunch.  However, this being a 5-2 Fast Day recipe post with a strict daily calorie count, these delicious optional extras have reluctantly been sacrificed in today’s write-up.

Not to worry this version is still delicious.  Sweet and refreshing, a generous and deceptively satisfying plateful  yields layer upon layer of texture and flavour for just 262 calories a serve. Perfect fare for a hot and humid evening, particularly when there isn’t any energy left at the end of the day to fuss about in the kitchen.

Autumn Fig, Pear and Radicchio Salad With Prosciutto and Pomegranate
Serves 4 generously (262 calories per serve)

12 paper thin slices (120g) prosciutto (228 calories)
6 figs (222 calories)
2 medium pears, quartered, cored and placed in acidulated water to prevent browning (204 calories)
1 small head radicchio. shredded (75 calories)
1/3 cup fresh pomegranate seeds (60 calories)
2 tablespoons fresh pomegranate juice (18 calories)
2 tablespoons olive oil (240 calories)
1 sprig fresh mint leaves, torn, to garnish (2 calories)

DRAIN pears, pat dry with kitchen paper towel and slice thinly.
WHISK together pomegranate juice and extra-virgin olive oil. Season with sea salt and freshly ground pepper.
PLACE shredded radicchio into a medium bowl and toss lightly with half the pomegranate dressing. Arrange dressed radicchio in an even layer over the base of a serving platter.
TEAR the figs into bite sized pieces and attractively arrange over the radicchio with the prosciutto and pear slices.
SCATTER over the pomegranate seeds and mint leaves. Drizzle over the remaining dressing. Season with a generous sprinkling of sea salt and a good grinding of pepper. Serve immediately.