Italian Fig Bulgur Salad with Prosciutto | Elegant Autumn Bowl

Measure out the bulgur, then cook in double the amount of lightly salted hot water over low heat for 10-12 minutes until it absorbs the liquid. Then leave it covered to steam for another 5 minutes, fluff it with a fork, and let it cool to room temperature.

Toast the walnut kernels in a dry pan over medium heat for 2-3 minutes until fragrant, then set aside and roughly chop.

Place the Parma ham slices into the pan and fry both sides over medium heat until crispy (approx. 2-3 minutes). Transfer to paper towels to drain, then break into larger pieces once cooled.