World Cuisine

  • 8 ripe fresh figs
  • 2 tablespoons balsamic vinegar
  • extra virgin olive oil, for drizzling
  • 12 slices of Parma ham
  • 50 g (2 oz) wild rocket leaves
  • salt and pepper

Cut the figs in half and arrange, cut-side up, on a baking sheet. Brush with the vinegar and lightly drizzle with oil. Season with a little salt and a generous grinding of pepper.

Cook under a preheated high grill for 4–5 minutes until heated through and a little charred.

Arrange 3 slices of Parma ham on each serving plate. Top with the grilled figs and scatter with rocket leaves. Drizzle over a little more oil and serve while the figs are still warm.

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