40 g (1 1/2 oz) rocket (arugula)
4 fresh figs
4 slices Parma ham (prosciutto)
4 tbsp olive oil
1 tbsp fresh orange juice
1 tbsp clear honey
1 small red chilli
4 fresh figs
4 slices Parma ham (prosciutto)
4 tbsp olive oil
1 tbsp fresh orange juice
1 tbsp clear honey
1 small red chilli
method
1. Tear the rocket (arugula) into more manageable pieces and arrange on 4 serving plates.
2. Using a sharp knife, cut each of the figs into quarters and place them on top of the rocket (arugula) leaves.
3. Using a sharp knife, cut the Parma ham (prosciutto) into strips and scatter over the rocket (arugula) and figs.
4. Place the oil, orange juice and honey in a screw-top jar. Shake the jar until the mixture emulsifies and forms a thick dressing. Transfer to a bowl.
5. Using a sharp knife, dice the chilli, remembering not to touch your face before you have washed your hands (see
Cook's Tip, below). Add the chopped chilli to the dressing and mix well.
6. Drizzle the dressing over the Parma ham (prosciutto), rocket (arugula) and figs, tossing to mix well. Serve at once.
Chillies can burn the skin for several hours after chopping, so it is advisable to wear gloves when you are handling the very hot varieties.
2. Using a sharp knife, cut each of the figs into quarters and place them on top of the rocket (arugula) leaves.
3. Using a sharp knife, cut the Parma ham (prosciutto) into strips and scatter over the rocket (arugula) and figs.
4. Place the oil, orange juice and honey in a screw-top jar. Shake the jar until the mixture emulsifies and forms a thick dressing. Transfer to a bowl.
5. Using a sharp knife, dice the chilli, remembering not to touch your face before you have washed your hands (see
Cook's Tip, below). Add the chopped chilli to the dressing and mix well.
6. Drizzle the dressing over the Parma ham (prosciutto), rocket (arugula) and figs, tossing to mix well. Serve at once.
Chillies can burn the skin for several hours after chopping, so it is advisable to wear gloves when you are handling the very hot varieties.
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