Prosciutto figs with avocado lime mint dressing

Prosciutto figs with avocado lime mint dressing make a lovely starter, and they look good on a plate too.

When figs are in season, and I can't resist grabbing a packet! Fig pairs beautifully with prosciutto or bacon, think "salty and sweet". Once I got home I found an avocado in the fridge that needed using up, and decided to try it together with lime and mint. It worked well!

The balsamic vinegar gives a sweet balance to the dressing. However if you were to mix it in with the avocado dressing it would ruin the lovely green colour, so I drizzled the balsamic vinegar on afterwards.

Serves 4 as a starter

Ingredients

• 2 tablespoons fresh mint

• Juice of 1 lime

• 1/2 large avocado

• 4 tablespoons olive oil for the dressing, plus some to drizzle on figs

• 4 teaspoons apple cider vinegar

• Pinch of salt and pepper to taste

• A pack of four figs

• Packet of rocket salad

• Red cabbage

• Pine nuts 1/2 cup

• Packet of prosciutto

• Balsamic vinegar for drizzling over

Method

1. Chop the figs into quarters, drizzle each with a splash of balsamic vinegar, and wrap with prosciutto

2. Drizzle with olive oil then bake in the oven for 10 mins at 185ºC

3. Put the extra virgin olive oil, apple cider vinegar, avocado and lime juice into a food processor and whizz together

4. Season with salt and a dash of pepper according to taste

5. Serve with rocket salad and thinly sliced red cabbage

6. Toast the pine nuts in a pan for a minute or two until lightly toasted, then sprinkle the pine nuts on top

7. Drizzle the plate with a good quality balsamic vinegar and serve.