|4 figs, quartered
1 tablespoon caster sugar
8 slices prosciutto
80g wild rocket
4 tablespoons olive oil
Murray River Sea Salt and freshly ground white pepper
2 lemon cheeks
Basil leaves, torn to garnish
|1.||Place baking tray on shelf position 4. Pre-heat oven on Fan Plus at 250°C and activate Crisp function if available.|
|2.||Dip the fig quarters, flesh side down, into the sugar.|
|3.||Remove hot baking tray from oven, line with baking paper and place sugared figs on this.
Bake for 5 minutes or until the sugar is crystallised and golden in colour.
|4.||Split the prosciutto slices into 2 and roll up. Place in the base of each serving dish.|
|5.||Dress the rocket with the olive oil and salt to taste. Portion evenly between the 4 serving dishes.|
|6.||Place 2 fig quarters on top of the prosciutto and top with ½ a torn burrata.|
|7.||Cut the pomegranate in half, and using the back of a wooden spoon tap the seeds into a bowl. Sprinkle pomegranate around each plate.
Add the remaining rolls of prosciutto and figs.
|8.||Add a squeeze of lemon on the top of each salad and garnish with torn basil leaves.|