Chargrilled Chicory with Prosciutto & Figs Recipe | Booths Supermarket
Make a vinaigrette by placing the thyme leaves in a small bowl with the lemon juice, olive oil and seasoning. Whisk together and put half into a mixing
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Cooking tools:
- Grill
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring spoon
- Colander
- Tongs
- Pastry brush
- Plate
Ingredients
- 2 ripe figs, stalks trimmed off then halved
- 2 heads of chicory
- 6 thin slices prosciutto
- 1 sprig of thyme, leaves stripped off
- 1/2 tablespoon of lemon juice
- 1½ tablespoons extra virgin olive oil
- 2 handfuls wild rocket leaves
- Sea salt
- freshly ground black pepper
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