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Toss sourdough cubes with a little olive oil, garlic granules, dried rosemary, salt, and pepper. Bake at 180°C for 10-12 minutes until golden and crisp, or air fry at 180°C for 6-8 minutes.
Heat a frying pan over medium heat, then dry-fry the Parma ham until crisp. Set aside and chop into pieces.
In a large mixing bowl, combine balsamic vinegar, honey, and thinly sliced red onion. Let sit for a few minutes to pickle slightly.
Add salad leaves, figs, cucumber, croutons, crisped ham, and goat's cheese to the mixing bowl with the dressing and onions.