Caxton magazines staffAs the busy owner of The Silk and Cotton Company (silkco.co.za), Sally Ives is a fan of recipes that are simple, speedy and scrumptious
INGREDIENTS
- 12 fresh ripe figs
- fresh rocket
- 12 slices of prosciutto
- 6 balls buffalo mozzarella, roughly torn
- milled black pepper
- olive oil and balsamic vinegar, to serve
METHOD
1. Make a deep cross-shaped incision in each fig, but don’t cut it all the way through. Gently squeeze the fruit at the bottom to open it up.
2. Arrange the rocket on individual serving plates. Add two figs to each plate, and drape the prosciutto and mozzarella across the top. Season with black pepper and serve with the olive oil and balsamic vinegar on the side.
Cook’s note: For a novel way to present this dish, pour 5ml balsamic vinegar into a slender shot glass and top with 10ml olive oil. Serve each guest their own shot glass of salad dressing alongside their starter.
This recipe serves 6.
