Serves 4



INGREDIENTS

100g wild rocket leaves

100g thinly sliced prosciutto

100g goat’s cheese, crumbled

3 ripe figs, quartered

Walnuts, to sprinkle

1 tbspn extra virgin olive oil

1 tbspn balsamic vinegar



METHOD

1. Preheat oven to 180°C or 160°C fan-forced. Spread walnuts on oven tray. Cook for 5 mins, or until lightly toasted. Set aside to cool completely.



2. Place rocket on a serving dish. Drizzle with oil and balsamic vinegar, and toss to combine.



3. Top with sliced prosciutto and figs. Scatter over walnuts and crumbled goat’s cheese.