In Cape Town our fresh produce is almost entirely seasonal and when figs come into season you’ve got to make the most of their short-lived availability.

For me, this is the ultimate fig dish; this gorgeous salad is culinary alchemy on a plate and best of all it doesn’t require any cooking (unless you consider toasting some bruschetta cooking!).

Some times the most amazing food doesn’t require any effort at all and this little gem of a salad is about as perfect and easy as they come.

For more salad ideas from The Muddled Pantry, please click here.

Prosciutto, Figs, Rocket & Walnut Salad with Pecorino & Balsamic Crème: Serves 2

• 80g Prosciutto Crudo
• 8 ripe figs, quartered
• Two handfuls of rocket, washed and dried
• A scattering of walnut halves
• A wedge of Pecorino (or any other hard cheese you have available)
• Store bought Balsamic Crème
• Extra Virgin Olive Oil
• 2 thick slices of day old bread, drizzled with olive oil and toasted

Method:

1. Tear the prosciutto into generous ribbons and place artfully on a plate.
2. Scatter your rocket over the prosciutto. Add the fig quarters and walnut halves in amongst the prosciutto and the rocket
3. Take your pecorino and, using a wide gauged vegetable peeler, drop shavings of the cheese onto your salad.
4. Drizzle over the balsamic crème in a criss-cross pattern.
5. Add a light drizzle of extra virgin olive oil and then finally crackle over some black pepper.

Serve with: toasted bruschetta and a chilled Sauvignon Blanc

For more salad ideas from The Muddled Pantry, please click here.