Updated: Feb 22, 2019
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
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
Pine nuts 1/2 cup
Packet of prosciutto
Balsamic vinegar for drizzling over
Chop the figs into quarters, drizzle each with a splash of balsamic vinegar, and wrap with prosciutto
Drizzle with olive oil then bake in the oven for 10 mins at 185ºC
Put the extra virgin olive oil, apple cider vinegar, avocado and lime juice into a food processor and whizz together
Season with salt and a dash of pepper according to taste
Serve with rocket salad and thinly sliced red cabbage
Toast the pine nuts in a pan for a minute or two until lightly toasted, then sprinkle the pine nuts on top
Drizzle the plate with a good quality balsamic vinegar and serve.