This salad has a load of different textures and flavours and is Syn free on Slimming World which is why I love it so much.
Start by cooking 2 or the beetroot. You can either do this in the traditional way by boiling them until soft, or wrap them in foil and stick them in the oven. The time will depend on the size of the beetroot but you should be able to easily push a skewer into it when done.
Peel these and set aside.
Peel the other beetroot, you will have lovely red hands, and grate it coarsely.
Peel and grate the pear.
Slice the figs
Cook the duck breasts on a medium heat in a frying pan with a little Fry Light and cover with a lid (don’t worry if you haven’t got one). Cook for about 4 minutes per side.
Leave the duck to cool slightly then slice.
Assemble the plate by putting a handful of watercress in the middle and laying the duck on top. Cut the cooked beetroot into fingers or chunks and place around the watercress along with the grated beetroot, pear and figs.
To jazz it up slightly drizzle a little balsamic vinegar over the top.